Roman Chicory Salad
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Chicory salad with anchovies and garlic. Uses puntarelle or endives. Olive oil and red wine vinegar add acidity. Spicy notes from crushed pepper flakes. Ideal as a starter or side. Serves 4-6. Fresh and crunchy texture.
Prep:
20 min
Cook:
15 min
Total:
35 min
Servings:
6 servings
#salad
#Italian
#chicory
#vegetarian
#sides
Chicory salad. Got pungent flavors. Uses fresh puntarelle or radicchio. Two different ways to prepare it. A nice twist with capers. Crunchy and refreshing. Good side for any meal. Garlic adds depth. Olive oil adds smoothness. Balsamic gives a sweet tang.
Ingredients
For the salad
- 300g puntarelle or 4 medium radicchio, julienned
- 2 tablespoons capers, rinsed and chopped
- 2 garlic cloves, finely minced
- 100 ml olive oil
- 40 ml balsamic vinegar
- Pinch of crushed red pepper flakes, to taste
- Salt and pepper, to taste
About the ingredients
Puntarelle is a type of chicory. Opt for radicchio if unavailable. Use high-quality olive oil. Balsamic vinegar is richer than red wine vinegar. Capers are salty and add brine. Adjust crushed pepper to your spice preference. Serve fresh for the best texture.
Method
Prepare the chicory
- Fill a large bowl with ice water.
- Add the julienned chicory and let it soak for 20 minutes until crisp.
- Remove the chicory and dry thoroughly with a clean kitchen towel.
Make the dressing
- In a separate bowl, whisk together olive oil, balsamic vinegar, crushed red pepper flakes, and minced garlic.
- Season with salt and pepper. Adjust to taste.
Combine salad
- In a large mixing bowl, toss the chicory with capers.
- Drizzle dressing over the salad, mixing gently to ensure even coating.
- Serve immediately in a large serving bowl or individual plates.
Cooking tips
Soaking chicory ensures a nice crunch. Drying is crucial. A kitchen towel works well. The dressing balances the bitterness of chicory. Toss lightly to avoid wilting. Capers provide a salty punch. Best served right after tossing. Ideal temperature is at room temperature.
Chef's notes
- 💡 Start with fresh chicory. Puntarelle, if not found, use radicchio. Cut into thin julienne strips. Sizes matter for texture. Soaking in ice water ensures crispness. 20 minutes is key. Drying afterward is crucial. Use a clean kitchen towel. A must for crunch.
- 💡 Dressing is simple yet impactful. Whisk olive oil with balsamic vinegar. Add garlic and pepper flakes. Spice level can vary. Salt and pepper make a difference too. Adjust according to taste. Make it just before serving. This keeps flavors vibrant.
- 💡 Combine the chicory carefully. Toss with capers gently. Too much mixing wilts the salad. Preserve freshness and texture. Serve immediately after dressing. Time is crucial here. Ideal serving temperature is room temp. Makes for the best experience.
- 💡 Chicory has a natural bitterness. The dressing balances this. Balsamic adds sweetness. Capers bring in saltiness. This combination enhances flavors. A unique twist. Pair it with proteins or standalone. Versatile dish.
- 💡 Chicory varieties can differ in bitterness. Experiment with dressings. Red wine vinegar can substitute balsamic. Adds a different taste profile. Always keep ingredients balanced. Adjust until it's right for you.
Common questions
What is the best way to prepare chicory?
Start by soaking in ice water. Cut into strips first. This makes it crisp. Dry thoroughly afterward to ensure crunch.
Can I use another vinegar?
Yes, red wine vinegar is an option. It brings a different flavor. Try it if balsamic not available. Adjust seasoning because it's less sweet.
How do I store leftovers?
Store in an airtight container. Refrigerate for a day max. Freshness is priority. Best consumed soon after made. Crispness will fade, flavor too.
What else can I add to this salad?
Consider olives or walnuts. Both add texture. Parmesan cheese works as well. Just keep balance in mind. Don’t overpower the chicory flavor.
