Skip to main content

The Globe and Mail

Tired of the same-old side? Give your meal a punch with Puntarella

Puntarella is usually coupled with anchovies for a salty and bitter pairing.

Fred Lum/The Globe and Mail

Now that kale and Brussels sprouts have had their day, I wager it's time puntarella, an Italian chicory, was given the spotlight.

Puntarella has a distinct bite and crisp texture. Usually coupled with anchovies for a salty and bitter pairing, it refreshes everything it is served with.

Available in winter and spring, chicory, is usually sold already shredded in Italy. Here in Canada, you'll need a little more time and effort to do the shredding yourself. Every bite is worth the extra exertion.

Story continues below advertisement

Follow Lucy Waverman on Twitter: @lucywaverman

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.