Puntarelle Salad – Revisited Recipe

Puntarelle Salad – Revisited Recipe

Serves: 4 people


  • 1 Puntarelle
  • 2 Anchovies fillets
  • 2 Oranges
  • 8 Walnut kernels
  • 1 Garlic clove
  • 4 Mint leaves
  • Extra Virgin Olive Oil
  • Lime zest
  • Black pepper to taste


Wash the Puntarelle, remove the outher leaves and cut the heart of Puntarelle into very thin strips. Immerse the Puntarelle in water with ice.

Prepare a sauce using few tablespoons of extra virgin olive oil, a finely chopped garlic clove, add 2 fillets of anchovies, the juice of half orange, mint leaves and lime zest.

After about 1 hour the Puntarelle will be curled, drain the water and dress with the sauce.

Add the diced oranges and the crumbled walnuts.