Insalata Cotta E Cruda Recipe

Name: Insalata Cotta E Cruda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 artichokes, uncooked and trimmed to the heart; 2 bulbs fennel, trimmed and quartered; 2 carrots; 1 baking potato; 1/2 head romaine lettuce; 1 medium head Belgian endive; 1 medium tomato; 2 ounces fontina cheese; 4 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon-style prepared mustard; 1 to taste salt and pepper

Servings: persons

2 artichokes, uncooked and trimmed to the heart
2 bulbs fennel, trimmed and quartered
2 carrots
1 baking potato
1/2 head romaine lettuce
1 medium head Belgian endive
1 medium tomato
2 ounces fontina cheese
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon-style prepared mustard
1 to taste salt and pepper

1
Cook 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.
2
Cut the romaine into thin strips crosswise. Cut the endive into thin strips lengthwise. Core the tomato, and cut into medium dice.
3
Trim the rind from the fontina, and cut cheese into small matchsticks.
4
Mound the lettuces in a shallow bowl, and sprinkle with the tomato. Arrange the vegetables over the top. Sprinkle with the fontina.
5
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.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 artichokes, uncooked and trimmed to the heart, 2 bulbs fennel, trimmed and quartered, 2 carrots, 1 baking potato, and more.

Yes, Insalata Cotta E Cruda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Insalata Cotta E Cruda

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