Insalata Cotta e Cruda Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Buckwheat Queen
Reviewed: Jan. 15, 2015
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.
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Reviewer:

Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Reviewed: Mar. 18, 2008
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!
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Photo by Caroline C

Cooking Level: Expert

Living In: Fort Lupton, Colorado, USA

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