Warm Salad Of Mortadella, Frisee, Artichokes & Parmigiano

By á-174942

Ingredients

• 12 baby artichokes
• 3 tablespoons extra-virgin olive oil
• 1 medium red onion thinly sliced
• 2 garlic cloves thinly sliced
• 1 pound mortadella cut 1" cubes
• 2 heads frisee or chicory washed, spun dry
• 1 tablespoon chopped fresh thyme leaves
• 6 tablespoons balsamic vinegar
• Salt to taste
• Freshly-ground black pepper to taste
• 1/2 pound Parmigiano-Reggiano

Details

Servings 4

Preparation

Step 1

Remove outer leaves from artichokes and trim , Soak in acidulated water. 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.

This recipe yields 4 servings.