Puntarella Salad with Anchovies and Seville Orange

Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Puntarella is at the height of its season in January but, I will have to concede, not easily found. Unusually, I would also concede that substitutions can and might have to be made. The salad will work well with curly endive, radicchio or witloof endive, the flavours being similar, if lacking a little of puntarella’s special crunch.


  • 1 head of puntarella
  • 10 salted anchovy fillets, coarsely chopped
  • 2 Seville oranges<


Discard the leaves from the outside and top of the puntarella and separate the stalk clusters, breaking them off or cutting them from the base. Cut these in half, then slice them into thin strands. Rinse them carefully in cold water, then soak in a large basin of very cold water for at least 1 hour, preferably 2. Drain the stalks, then dry them in a salad spinner. Place the anchovies in a bowl