Title: Warm Salad of Mortadella, Frisee and Artichokes
Categories: New, Text, Import
Yield: 1 Servings

12 Baby artichokes, outer
-leaves removed, and stems
-trimmed, soaked in
-acidulated water
3 tb Extra virgin olive oil
1 md Red onion, thinly sliced
2 Cloves garlic, thinly sliced
1 lb Mortadella, in 1" cubes
2 Heads frisee or chicory,
-washed, and spun dry
1 tb Fresh thyme leaves, chopped
6 tb 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
Posted to MC-Recipe Digest V1 #335

Recipe by: MOLTO MARIO

From: "suechef@sover.net"

Date: Tue, 10 Dec 1996 16:19:04 -0500 (EST)