Photo by Tom Kirkman

Ingredients:

2 pounds puntarelle, or 1 pound each frisée and radicchio
6 salt-packed anchovy fillets
1 garlic clove
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
Salt and pepper to taste
1 orange, peeled and segmented
1 bulb fennel, very thinly sliced

RECIPE

Roman Chicory Salad

Tim Bodell

RUSTIC, Francis's Favorites at Francis Ford Coppola Winery, Geyserville, CA

Made with a variety of chicory that’s known as puntarelle, this classic Roman salad is delicious next to a bowl of rich pasta or a meat-based secondo.

Yield: 4 to 6 servings

Method:

Strip the leaves off the puntarelle stems and set aside. Slice the stems into thin ribbons and add to a bowl of ice water. Set aside. The stems will form tight curls as you prepare the rest of the dish.

Bring a large pot of water to a boil. Add the puntarelle leaves and cook for 30 seconds. Remove from the water, dry thoroughly, and set aside.

(If you’re substituting frisée and radicchio, roughly chop the frisée and slice the radicchio into thin strips. Set aside.)

In a mortar and pestle, grind the anchovy fillets and garlic into a smooth paste. Add the vinegar and incorporate completely. Drizzle in the extra virgin olive oil while mixing to emulsify. Alternately, you can prepare the vinaigrette in a small food processor.

Drain and thoroughly dry the puntarelle stems. Toss the puntarelle stems and leaves with the dressing. Season to taste with salt and pepper. Garnish with orange segments and fennel before serving.