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/ 355 / 332 / 407 / 422 / 988Mortadella Salad With Artichokes
/ 466For this recipe, you can substitute Chicory for the Frisee Lettuce.
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 12 | each | Baby artichokes | ||
| 3 | tablespoons | Extra Virgin Olive Oil | ||
| 1 | medium | Red Onion » thinly sliced |
Red Onion
Red onion - pronounced 'red UHN-yuhn' is a type of onion known for its vibrant red or purple outer skin and white flesh tinged with red.
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These onions are medium to large in size |
|
| 2 | cloves | Garlic » thinly sliced |
Garlic
Garlic is a mighty ingredient that adds depth and flavor to a wide range of dishes. Whether you're tossing it into a pasta sauce, roasting it to spread on bread, or using it
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|
|
| 1 | pound | Mortadella » cut in 1 inch cubes | ||
| 2 | bunches | Frisee Lettuce » washed, spun dry | ||
| 1 | tablespoon | Thyme » chopped |
Thyme
Thyme - pronounced 'time' is a small, aromatic herb. It comes from the Thymus genus, which is part of the mint family. Thyme is known for its tiny, green leaves and woody stems.
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It |
|
| 6 | tablespoons | Balsamic Vinegar | ||
| 1 | pinch | Salt |
Salt
Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning.
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Above and beyond its basic uses, table |
|
| 1 | dash | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
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|
|
| 1/2 | pound | Parmigiano-reggiano » wedge |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 10 Minutes | 10 Minutes | 20 minutes |
Directions:
1. Drain the artichokes and cut each into quarters.
2. Heat the olive oil in a pan until shimmering.
3. Add onion and garlic and saute until just softened, about 4 minutes.
4. Add Mortadella cubes and stir until lightly browned, about 2 to 3 minutes.
5. Add Frisee, thyme and balsamic vinegar and toss until just wilted, about 45 to 60 seconds.
6. Season with salt and pepper and divide among 4 plates.
7. Shave the Parmigiano Reggiano cheese over each salad using a vegetable peeler.
8. Serve warm.
Submitted by Luca R. | June 8th, 2024 See all of Luca R.'s Recipes.
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Tested and True
To make sure your eggs are fresh and safe to eat, use a simple water test. Submerge your egg in a bowl of water: fresh eggs will sink to the bottom, while older, less fresh eggs float. This easy hack helps you determine quickly an egg's freshness before use.
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