Warm salad of mortadella, frisee and artichokes

1 Servings

Ingredients

Quantity Ingredient
12 Baby artichokes, outer leaves removed, and stems trimmed, 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 #335 Recipe by: MOLTO MARIO

From: "suechef@..." <suechef@...> Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)

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