Roasted beet salad w watercress, lentils, sopressata & tale

4 servings

Ingredients

Quantity Ingredient
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.

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