Insalata di cicoria e ruchetta con salsa d'alici
Rome - Lazio
In Rome, women sell prepared shoots called puntarelle that have a taste similar to arugula. We prepare them in the same way for this recipe.
1 head chicory
35 leaves (2 1/2 oz) arugula
1/2 clove garlic
1 salt-packed anchovies, rinsed, filleted, and chopped, or 2 tablespoons anchovy paste
1 tablespoons white wine vinegar (or lemon juice)
Coarse salt and freshly ground black pepper to taste
3 tablespoons extra virgin olive oil
Wash and dry the greens thoroughly. Shred and put into a large salad bowl. Put the remaining ingredients into a blender and blend until smooth. Pour over the salad greens and toss thoroughly.
NOTE:This dressing is best prepared with a mortar and pestle, as the Romans do.
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press