Puntarelle (Cichorium intybus var. foliosum) , also called cicoria di catalogna or cicoria asparago in Italy , is – just like witlof – a cultivar of chicory (Cichorium intybus) . Puntarelle has white stems and elongated, thin dandelion-shaped leaves. Those white stems remind some of asparagus. The taste is somewhere between that of witlof, endive and fennel: nutty and pleasantly bitter.
Puntarelle is harvested when they are young and still soft. The vegetable can be eaten raw or cooked.
Of course, puntarella is difficult to obtain in the Netherlands and Belgium, but endive is not such a bad substitute. This winter leafy vegetable is also somewhat bitter and has a pleasant bite.
The Puntarelle Salad is served with a potent dressing, consisting of anchovies, garlic, vinegar, salt and olive oil. The slightly bitter, crunchy leaves contrast well with prosciutto or salami.
Ingredients:
- 750 grams of puntarelle (or endive), washed, dried and sliced;
- a clove of garlic;
- two anchovy fillets;
- juice of half a lemon;
- 75 milliliters of extra virgin olive oil;
- 50 milliliters of white wine vinegar (or vinegar);
- sea salt and pepper to taste.
Directions:
- Make a thick dressing (or paste) of the garlic, anchovies and vinegar with a pestle and mortar;
- Pour this over the leafy vegetables. Let the mixture sit in the refrigerator for half an hour to allow the flavors to mingle;
- Pour the extra virgin olive oil over it before serving;
- If necessary: some salt and pepper.
