Insalata Cotta e Cruda Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Buckwheat Queen
Reviewed: Jan. 21, 2015
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.
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Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Reviewed: Aug. 6, 2012
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!
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