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."
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 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!
Delicious. Typical salad found in bars/cafés in Italy for a quick but filling lunch. I used Pecorino Romano shavings instead of Fontina. Make sure to add a squeeze of lemon to the water when cooking the fennel and artichoke and don't overcook any of the veggies, they need (including the potato) to be firm. This is a crunchy salad. Thank you for the recipe Christine L.
* 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.
See Chef Juan’s secret recipe for Cinco de Mayo-worthy homemade salsa cruda.