Insalata Cotta E Cruda
Rum (optional, substitute water if you prefer) 1 c.
Recipe Summary Insalata Cotta E Cruda
This elegant salad is best saved for the grownup table. Gruyere cheese can be substituted for fontina.Ingredients | Coconut Panna Cotta2 artichokes, uncooked and trimmed to the heart2 bulbs fennel, trimmed and quartered2 carrots1 baking potato½ head romaine lettuce1 medium head Belgian endive1 medium tomato2 ounces fontina cheese4 tablespoons olive oil2 tablespoons red wine vinegar1 teaspoon Dijon-style prepared mustard1 to taste salt and pepperDirectionsCook 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.Cut the romaine into thin strips crosswise. Cut the endive into thin strips lengthwise. Core the tomato, and cut into medium dice.Trim the rind from the fontina, and cut cheese into small matchsticks.Mound the lettuces in a shallow bowl, and sprinkle with the tomato. Arrange the vegetables over the top. Sprinkle with the fontina.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.Info | Coconut Panna CottaServings: 4 Yield: 4 servings
TAG : Insalata Cotta E CrudaSalad, Green Salad Recipes, Romaine Lettuce Salad Recipes,
