The Lazio Chicory and Lemon Salad is a classic expression of rustic, countryside Italian cooking, deeply rooted in the traditions of the Lazio region, which includes Rome and its surrounding hills and farmlands. At the heart of this dish is cicoria—wild chicory—a leafy green celebrated in Italian kitchens, particularly in central and southern regions where foraging remains a widespread practice. Known for its pleasantly bitter flavor, cicoria thrives in the countryside’s clay soil and cool Mediterranean climate. It is especially prominent in Roman cuisine, where it is often simply boiled and sautéed with garlic and olive oil for a humble yet flavorful contorno (side dish).
But bitter greens like chicory demand balance, which is why Lazio cooks have long paired them with sharp and vibrant ingredients. This salad is a fresh take on that tradition, incorporating a splash of lemon juice and zest to cut through the bitterness and awaken the palate. Garlic gently sautéed in olive oil adds aromatic depth, while an anchovy fillet melts into the warm oil, imparting a touch of umami and saltiness that enhances the greens without overpowering them. This flavor base harks back to a culinary philosophy known as “cucina povera” or “peasant cooking”—an approach that emphasizes frugality, simplicity, and making the most out of a few pantry staples.
The choice to blanch the chicory before dressing is another traditional technique. Blanching slightly tames its intensity while preserving both its texture and its vivid green color. After a quick plunge into an ice bath to halt the cooking, the leaves remain tender-crisp—ready to soak up the infused oil without wilting into mush. This step illustrates the care and intention behind even the most modest Italian dishes, where technique transforms the everyday into something elegant.
What makes this salad especially versatile is that it straddles the line between rustic tradition and modern sensibility. Anchovy and garlic-feathered lemon oil feels both nostalgic and current, a nod to Rome’s ancient flavors with today’s flair for clean, plant-driven dishes. It can appear as a starter at a dinner party, nestled next to grilled meats or fish as a side, or serve as a light standalone lunch alongside good crusty bread.
Moreover, this salad reflects the seasonality and regional identity of Lazio cuisine. In the spring and fall—when wild greens are at their most abundant—this dish would find its way onto many Roman tables, celebrating the “bitter-sour” balance that Italians especially appreciate. The inclusion of red pepper flakes, though optional, alludes to southern Italian influences and adds dimension, while sea salt and freshly cracked black pepper enhance the salad’s rustic simplicity.
In essence, the Lazio Chicory and Lemon Salad is more than a recipe—it’s a taste of the countryside, a meeting of old and new, bitter and bright, earthy and elegant. It pays homage to humble ingredients, elevated by the wisdom of timeless technique and the beauty of honest flavor.
Lazio Chicory and Lemon Salad
Equipment
- Large mixing bowl
- Small saucepan
- Chef’s Knife
- Cutting board
- Wooden spoon
- Tongs
Ingredients
- 1 lb fresh chicory (cicoria) washed and trimmed
- 1 large garlic clove finely minced
- 1 piece anchovy fillet packed in oil, finely chopped
- ¼ cup extra virgin olive oil preferably cold pressed and robust
- 1 medium lemon zested and juiced
- ⅛ tsp red pepper flakes optional, for mild heat
- 1 pinch sea salt preferably flaky
- 1 pinch freshly cracked black pepper to taste
Instructions
- Bring 2 quarts of salted water to a rolling boil. Blanch the chicory for 2-3 minutes until just tender and bright green. Drain immediately and plunge into an ice bath to lock in color.
- Squeeze the blanched chicory to remove excess water, then chop roughly into 2-inch lengths. Set aside in a large mixing bowl.
- In a small saucepan, heat the olive oil gently over low heat. Add garlic and anchovy, stirring occasionally, for about 2 minutes until fragrant and the anchovy melts into the oil.
- Add lemon zest, juice, and red pepper flakes (if using) to the warm oil. Stir to combine and remove from heat.
- Pour the infused oil over the chicory and toss gently to coat. Season with sea salt and cracked black pepper to taste.
Notes
- For a vegan version, omit the anchovy and replace it with a teaspoon of capers for briny complexity.
- If cicoria is unavailable, use dandelion greens or escarole as a substitute.
- Letting the dressed salad sit for 10 minutes allows the flavors to meld beautifully.