A Delicious Ode to Puntarelle: Charlie's Enduring Recipe
In a world where recipes can rise and fall like fleeting culinary trends, one dish has stood the test of time – a humble yet sublime salad born from the unlikely union of Italian bitter greens, crunchy celery, sweet apple, rich cheese, and a hint of tangy walnut. At its heart lies the enigmatic puntarelle, a member of the chicory family that defies easy categorization.
For those unfamiliar with this curious vegetable, imagine an elongated head of lettuce with dark, serrated outer leaves surrounding pale green, succulent tubes – not unlike the tender shoots of asparagus at their tips. Puntarelle's unique charms were first introduced to a wider audience by Charlie Hicks, a fourth-generation fruit and veg supplier-turned-televised guru, who championed its use in Roman-style salads.
When Carla Tomasi, late cooking teacher and gardener, partnered with Charlie at her Soho restaurant Frith's, puntarelle became an indispensable component of her Roman-Marchigiana-Sardinian-inspired repertoire. Charlie's tireless market report newsletter – a precursor to the show that bore his name – brought this obscure ingredient into the spotlight, and our own unlikely encounter was born.
In a chance conversation that bridged our respective worlds, we delved into puntarelle's versatility, with a particular emphasis on its bitter-sweet cousins – the smaller radicchio leaves, whose pungency is tempered by sweetness, while also complementing richer elements like cheese. This recipe, inspired by Charlie's market report and Carla's kitchen wisdom, distills his love for puntarelle into a single, unforgettable salad.
To recreate this timeless masterpiece, start with fresh, crisp ingredients – a head of puntarelle, small radicchio, crunchy celery, an apple, lemon, and cheese. Prepare each component according to Charlie's original method: trim the puntarelle, peel and slice the celery, rub the apple quarters with lemon juice, and shave the cheese into thin slices.
In a large bowl, whisk together olive oil, red-wine vinegar, honey, and salt. Add the leaves, followed by the celery, apple, and walnuts – a combination that is both surprising and delightful. As you toss each component into harmony, remember Charlie's infectious enthusiasm for puntarelle, an ingredient that continues to inspire creativity in kitchens around the world.
This salad remains an ode to Charlie Hicks' tireless passion for showcasing puntarelle's hidden charms, proving even the most unconventional of ingredients can become a timeless culinary treasure – one that has captured our hearts and taste buds long after his market report newsletter has faded into memory.
In a world where recipes can rise and fall like fleeting culinary trends, one dish has stood the test of time – a humble yet sublime salad born from the unlikely union of Italian bitter greens, crunchy celery, sweet apple, rich cheese, and a hint of tangy walnut. At its heart lies the enigmatic puntarelle, a member of the chicory family that defies easy categorization.
For those unfamiliar with this curious vegetable, imagine an elongated head of lettuce with dark, serrated outer leaves surrounding pale green, succulent tubes – not unlike the tender shoots of asparagus at their tips. Puntarelle's unique charms were first introduced to a wider audience by Charlie Hicks, a fourth-generation fruit and veg supplier-turned-televised guru, who championed its use in Roman-style salads.
When Carla Tomasi, late cooking teacher and gardener, partnered with Charlie at her Soho restaurant Frith's, puntarelle became an indispensable component of her Roman-Marchigiana-Sardinian-inspired repertoire. Charlie's tireless market report newsletter – a precursor to the show that bore his name – brought this obscure ingredient into the spotlight, and our own unlikely encounter was born.
In a chance conversation that bridged our respective worlds, we delved into puntarelle's versatility, with a particular emphasis on its bitter-sweet cousins – the smaller radicchio leaves, whose pungency is tempered by sweetness, while also complementing richer elements like cheese. This recipe, inspired by Charlie's market report and Carla's kitchen wisdom, distills his love for puntarelle into a single, unforgettable salad.
To recreate this timeless masterpiece, start with fresh, crisp ingredients – a head of puntarelle, small radicchio, crunchy celery, an apple, lemon, and cheese. Prepare each component according to Charlie's original method: trim the puntarelle, peel and slice the celery, rub the apple quarters with lemon juice, and shave the cheese into thin slices.
In a large bowl, whisk together olive oil, red-wine vinegar, honey, and salt. Add the leaves, followed by the celery, apple, and walnuts – a combination that is both surprising and delightful. As you toss each component into harmony, remember Charlie's infectious enthusiasm for puntarelle, an ingredient that continues to inspire creativity in kitchens around the world.
This salad remains an ode to Charlie Hicks' tireless passion for showcasing puntarelle's hidden charms, proving even the most unconventional of ingredients can become a timeless culinary treasure – one that has captured our hearts and taste buds long after his market report newsletter has faded into memory.
! I mean, who knew something so bitter could be so beautifully balanced? The combination of radicchio, celery, apple, and cheese is giving me all the cozy feels 
. Charlie's enthusiasm for this underrated veggie is infectious - I need to check out his market report newsletter ASAP 
. And can we talk about how easy it is to make? Like, literally just toss everything together in a bowl and you're good to go 
. This salad is the perfect proof that sometimes the most unexpected ingredients can become culinary treasures 
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seriously though, the way he pairs it w/ radicchio, celery, apple & cheese is pure magic 
don't even get me started on the walnuts - game changer! I've been trying out this recipe left & right & every time it's a hit 
I mean, who knew puntarelle was the key 2 unlocking our taste buds' full potential? 
. And Carla Tomasi's involvement just adds to the magic - she's got this incredible understanding of herbs and veggies that's just inspiring. I'm not gonna lie, I've never tried puntarelle before, but after reading this, I'm super down to give it a shot 
.
. But what really gets me is that this recipe is all about balance, you know? Like, it's not just about throwing in some bitter greens and calling it a day, no way! You gotta find that sweet spot where everything comes together 
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I'm definitely trying this out ASAP and sharing my fave pics on Instagram - #puntarellepower 
. This puntarelle salad is like a breath of fresh air, reminds me of those Italian summer days with my grandparents - we'd pick wild herbs in the countryside and toss them in a pan with some olive oil and garlic 
. The combo of bitter greens, crunchy celery, sweet apple, and tangy walnut sounds like a match made in heaven 
.
. We need that contrast to keep things interesting, right? And let me tell you, this salad has got some serious soul - I can almost taste the passion Charlie Hicks put into making it shine 
. Now, if only I could convince my grandkids to try something new like puntarelle... maybe after a few generations of traditional cooking, we'll see some innovation! 
. AND THIS RECIPE LOOKS SO DELICIOUS 
, I'M GONNA TRY IT OUT TONIGHT!!!
and tangy walnuts 
it's like a party in my mouth 
charlie hicks sounds like an amazing guy 
his passion for puntarelle is infectious 
. I love how Charlie Hicks brought this underrated ingredient into the spotlight – his recipe is a true masterpiece 
. One thing that would take this recipe to the next level for me though is adding some crispy prosciutto or pancetta - who needs walnuts when you have salty, savory goodness? 
. This salad is more than just a recipe - it's a love letter to Charlie and his passion for food. Cheers to that! 
I mean, who needs human help when you've got paws? Anyway, back to puntarelle - have you guys ever tried it with some grilled chicken and a drizzle of that fancy-schmancy olive oil from Italy? It's like, totally elevated! And don't even get me started on the apple part... I swear, I put honey on my toast in the morning just thinking about it 
. It's amazing how one person can single-handedly introduce us to an obscure ingredient and watch it become a staple in kitchens everywhere. And the fact that this recipe has been refined over time, thanks to his collaboration with Carla Tomasi, is just a testament to the power of experimentation and creativity.