Warm salad of mortadella~ frisee & artichokes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Baby artichokes, outer leaves removed, and stems trimm | |
| Soaked in acidulated water | ||
| 3 | tablespoons | Extra virgin olive oil |
| 1 | medium | Red onion, thinly sliced |
| 2 | Cloves garlic, thinly sliced | |
| 1 | pounds | Mortadella, in 1\" cubes |
| 2 | Heads frisee or chicory, washed, and spun dry | |
| 1 | tablespoon | Fresh thyme leaves, chopped |
| 6 | tablespoons | Balsamic vinegar |
| Salt and freshly ground black pepper | ||
| 1 | Wedge Parmigiano-Reggiano, about 1/2 pound | |
Directions
Drain artichokes and cut each into quarters. In a 12 to 14-inch saute pan, heat olive oil until smoking. Add onion and garlic and saute until just softened, about 4 minutes. Add Mortadella and stir until lightly browned, about 2 to 3 minutes. Add frisee, thyme and balsamic vinegar and toss until just wilted, about 45 to 60 seconds. Season with salt and freshly ground pepper and divide among 4 plates. Shave Parmesan cheese over each salad using a vegetable peeler and serve warm.
Yield: 4 servings Posted to MC-Recipe Digest V1 # Recipe by: MOLTO MARIO
From: "suechef@..." <suechef@...> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)