Mortadella Salad With Artichokes
Italy
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 12 | each | Baby artichokes | ||
| 3 | tablespoons | Extra Virgin Olive Oil |
Extra Virgin Olive Oil
Extra virgin olive oil (pronounced EKS-truh VUR-jin AHL-iv oyl) is the flawless, top-tier crown jewel of the cooking oil world, prized globally for its intensely rich fragrance and unmatched purity....
|
|
| 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.
These onions are medium to... |
|
| 2 | cloves | Garlic » thinly sliced |
Garlic
Garlic (pronounced gar-lik) is the ultimate foundation for flavor in kitchens all over the globe. This pungent bulb is made of individual cloves wrapped in a papery skin, hiding volatile...
|
|
| 1 | pound | Mortadella » cut in 1 inch cubes | ||
| 2 | bunches | Frisee Lettuce » washed, spun dry | ||
| 1 | tablespoon | Thyme » chopped |
Thyme
Thyme, (pronounced - TYME). Belonging to the fragrant mint family, this timeless culinary perennial features tiny, gray-green leaves brimming with pungent essential oils. Revered since ancient Mediterranean times for both...
|
|
| 6 | tablespoons | Balsamic Vinegar | ||
| 1 | pinch | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
|
|
| 1 | dash | Pepper |
Pepper
Pepper (pronounced pep-er) is the undisputed king of the spice rack, sitting ready on almost every family supper table across the globe. This convenient, pre-ground version comes from dried peppercorn...
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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.
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