Recipe by Christine L.
"This elegant salad is best saved for the grownup table. Gruyere cheese can be substituted for fontina. "
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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
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