Recipe by Christine L.
"This elegant salad is best saved for the grownup table. If you feel like a change from fontina cheese, give Gruyere a go! Originally submitted to ThanksgivingRecipe.com."
Watch video tips and tricks
artichokes, uncooked and trimmed to the heart
fennel bulbs, trimmed and quartered
1 medium head
red wine vinegar
Dijon-style prepared mustard
salt and pepper to taste
The only changes I made was to use jarred artichoke hearts, and bagged mixed salad leaves. If I were to make this again, I wouldn't bother with the potato - it was an odd addition that didn't really fit with the other ingredients. Thanks, Christine!
* 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
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch how to make this savory Italian soup.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.
Watch Chef John grill lettuce. It’s delicious and ready in a flash!