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."
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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
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