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Chickory salad
(Jonathan Wiggs/ Globe Staff) Jonathan Wiggs/ Globe Staff
Cooking Lessons from Rome | Chicory salad

Puntarelle con la salsa gets to the heart of Roman fare

By Judith Barrett
Globe Correspondent / April 11, 2007

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The food of Rome is strong, asser- tive, and straight forward, never bland . The dish that to me best exemplifies la cucina Romana, surprisingly, is a salad called pun- tarelle. Made with a particular variety of chicory, Catalonian chicory, it is always served with a strong, piquant, garlicky, anchovy salsa, or dressing. It's never mixed with other greens, and ... (Full article: 559 words)

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