Insalata Cotta e Cruda

2

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 315 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  1. Cook the artichoke hearts, fennel, and carrots in salted boiling water until tender but firm, about 8 minutes. Drain. When cool, cut the artichoke hearts and fennel into thin wedges. Cut the carrots on the diagonal into thin slices. Boil the potato in water to cover until tender but firm. Drain, and when cool enough to handle, peel and cut into medium dice.
  2. Cut the romaine into thin strips crosswise. Cut the endive into thin strips lengthwise. Core the tomato, and cut into medium dice.
  3. Trim the rind from the Fontina, and cut cheese into small matchsticks.
  4. Mound the lettuces in a shallow bowl, and sprinkle with the tomato. Arrange the vegetables over the top. Sprinkle with the Fontina.
  5. In a small bowl combine the olive oil, vinegar, and mustard. Salt and pepper to taste. Beat lightly with a fork. Drizzle the dressing over the salad, and toss.

Reviews

2

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 re...

Delicious. Typical salad found in bars/caf├ęs 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 coo...