Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | White wine vinegar |
| ¼ teaspoon | Minced garlic |
| ⅓ cup | Packed basil leaves |
| ¼ cup | Extra-virgin olive oil |
| \N \N | Salt and freshly ground |
| \N \N | Black pepper |
| 1½ cup | Coarsely chopped radicchio |
| 1½ cup | Coarsely chopped arugula |
| 1½ cup | Chopped romaine |
| 3 ounces | Prosciutto, well trimmed, |
| \N \N | Thinly sliced, and diced |
| ¾ cup | Cooked cannelini beans |
| 2 tablespoons | Minced red onion |
| ½ cup | Diced, seeded, tomato |
| 1 cup | Broccoli florets |
| 1 \N | Jar marinated artichoke |
| \N \N | Hearts, drained and |
| \N \N | Quartered |
| ½ cup | Crumbled ricotta salata |
In a blender combine dressing ingredients. Puree and season with salt and pepper. Set aside.
In a mixing bowl combine the radicchio, arugula, romaine, prosciutto, cannelini beans, minced onion, diced tomato, broccoli, and artichoke hearts. Toss well.
Add the dressing and mix again. Serve sprinkled with ricotta salata.
Yield: 4 servings
COOKING LIVE SHOW #CL9156
For the dressing: