Roasted beet salad with watercress, lentils, sopressata a
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Roasted beets |
| 1 | cup | Cooked lentils |
| 1 | bunch | Watercress, washed and spun |
| Dry | ||
| 4 | tablespoons | Extra virgin olive oil |
| 3 | tablespoons | Balsamic vinegar, salt and |
| Pepper to taste | ||
| 4 | smalls | Slices Italian country bread |
| Toasted and cooled | ||
| 8 | ounces | Sopressata sausage, thinly |
| Sliced | ||
| 6 | ounces | Taleggio cheese, or other |
| Soft pungent cheese such as | ||
| Brie, Goat, | ||
| Etc | ||
Directions
In a large mixing bowl, toss beets, lentil, watercress with olive oil and balsamic vinegar and season to taste. Divide 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.
Yield: 4 servings
MOLTO MARIO SHOW #MB5673
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