Warm Salad of Mortadella, Frisee & Artichokes

* Exported from MasterCook *

Warm Salad of Mortadella, Frisee & Artichokes

Recipe By : MOLTO MARIO
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 pound 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

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



- - - - - - - - - - - - - - - - - -