Warm salad of mortadella, frisee & artichokes

 
               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
 
 
 
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