Roasted beet salad w watercress, lentils, sopressata & tale
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Roasted Beets; see * Note |
| 1 | cup | Cooked lentils |
| 1 | bunch | Watercress; washed, spun dry |
| 4 | tablespoons | Extra-virgin olive oil |
| 3 | tablespoons | Balsamic vinegar |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | smalls | Italian country bread slices; toasted and cooled |
| 8 | ounces | Sopressata sausage; thinly sliced |
| 6 | ounces | Taleggio cheese |
| (or other soft pungent cheese such as | ||
| Brie; Goat, etc.) | ||
Directions
* Note: See the "Roasted Beets" recipe which is included in this collection.
In a large mixing bowl, toss Roasted Beets, lentils, and watercress with olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pieces of toast, and place in center on top of each salad and serve immediately. This recipe yields 4 servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5673 broadcast 12-19-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
01-13-1997
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.