Recipe by Christine L.
"This elegant salad is best saved for the grownup table. Gruyere cheese can be substituted for fontina. "
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
artichokes, uncooked and trimmed to the heart
fennel, trimmed and quartered
1 medium head
red wine vinegar
Dijon-style prepared mustard
1 to taste
salt and pepper
Delicious!! The only thing I changed was, my family enjoys raw fennel and raw carrots, so I did not boil them before adding. I also only had marinated artichoke hearts which I rinsed & tossed in. (Next time I will use frozen) This salad was fresh and crunchy! The diced potato (I used Yukon Gold), and cut up fontina cheese provided surprises of flavor & texture! My VERY picky daughter just loved it, too!
Classic, can't go wrong. Don't forget to add a slice of lemon while cooking the artichoke and fennel. Thanks Christine L. for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Insalata Cotta e Cruda
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 169
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Ripe tomatoes and top-quality mozzarella and olive oil make the difference.
Watch how to make this savory Italian soup.
Watch Chef John grill lettuce. It’s delicious and ready in a flash!