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CHICORY SALADWhen something is as unadorned as pane burro e acciughe, or bread topped with butter and anchovy, it doesn’t require much to turn it into something modern. This take dresses up the combination by topping slices of fettunta with a salad of puntarelle, a crunchy Italian chicory, and radicchio and finishing the dish with anchovies and black truffle. (Black truffles, a central component in Umbrian cooking, are primarily available in December and January.)
This can be turned into a more substantial starter, or even a light lunch, by doubling the amount of greens (and lemon juice and olive oil) and serving the fettunta alongside the salad.

  • Yield: 4 Servings
  • Total Time: 20 Minutes


  • 2 cups thinly sliced puntarelle or frisée, soaked in
  • ice water for 10 minutes and drained
  • 0.5 head of radicchio, core removed and separated into leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil, plus more for
  • serving
  • Kosher salt
  • Freshly ground black pepper
  • 4 slices fettunta, still warm
  • 4 tablespoons unsalted butter, at room temperature
  • 16 oil-packed anchovy fillets
  • 1 ounce black truffle
How to Make It
  1. Put the puntarelle and radicchio in a medium mixing bowl. Drizzle with the lemon juice and 3 tablespoons of the extra virgin olive oil and season with salt and pepper. Toss to coat the greens with the dressing.
  2. Spread the fettunta with the butter and set one slice in the center of each of 4 salad plates. Top with the salad and nestle 4 anchovy fillets in the salad on each plate. Finish each serving with a shaving of black truffle and a drizzle of extra virgin olive oil. Serve while the toasts are still warm.

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