Puntarelle salad Garland of bread with cotechino
chicory salad, to be enjoyed as a side dish or appetizer, is a classic dish of Roman cuisine of spring. It is the best way to consume these young people raw sprouts, in a very tasty and super easy recipe that includes a tasty condiment based on anchovies.
Ingrediants
- 600 g of chicory
- 4 anchovies in salt
- 1 clove of garlic
- extra virgin olive oil
- salt
- pepper
chicory salad it is a typical specialty of Lazio, especially Roman cuisine. A simple and super delicious recipe to taste the chicory namely i shoots of chicory catalonia, characteristic of the spring season.
Prepare the chicory in salad it does not involve difficulties, it just requires a little patience to clean and cut the chicory into strips. Once cut, they should be left to soak in very cold water (with the addition of a few ice cubes) so as to lose some of the bitterness that distinguishes them and to “curl”.
Like all catalogne, chicory is also a very food rich in mineral salts And vitamins and carry out a diuretic and purifying action on the organism, favoring the proper functioning of the digestive system and liver.
Raw, in salads, they are very good but they are also excellent sautéed chicory or used in slightly more elaborate recipes such as Spaghettoni with cod, black olives and chicory.
And with the external leavesand the head of vegetables, the so-called chicory catalonia, you can prepare a delicious baked chicory omelette or the legume and chicory soup.
OTHER TASTY RECIPES: Pan-fried chicory and broad beans, Schiacciata alla chicory, Artichoke salad, Cabbage and anchovy salad.
How to prepare: Chicory salad
- Execution
- average
- Preparation time
- 30 min
- Rest time
-
60 min
- Portions
-
4
How to prepare: Chicory salad
To prepare chicory salad, start cleaning each head, eliminating any earth residues. Separate the large internal shoots, the chicory in fact, from the external leaves. Separate them from each other, trim the thinner base then cut them in half lengthwise, and then reduce them into strips.
Soak them for about an hour in a bowl filled with water and ice. After the resting time, drain them from the water and drain them perfectly while you prepare the anchovy sauce.
Deliscate and desalt the anchovies (if you use those in salt), then cut them into small pieces and put them in a bowl with crushed garlic and oil. Work everything with a fork, also adding vinegar to obtain an emulsion. Taste it and see if you need to add a pinch of salt.
Transfer the chicory to a serving dish and toss with the anchovy sauce. Sprinkle with freshly ground pepper from whirlpool then serve immediately chicory salad.
.
