Warm Salad of Mortadella, Frisee, Artichokes and Parmigiano-Reggiano (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
12 baby artichokes, outer leaves removed and stems trimmed, soaked in acidulated water |
3 tablespoons extra virgin olive oil |
1 medium red onion, thinly sliced |
2 cloves garlic, thinly sliced |
1 pound mortadella, cut into 1-inch cubes |
2 heads frisee or chicory, washed and spun dry |
1 tablespoon chopped fresh thyme leaves |
6 tablespoons balsamic vinegar |
salt and freshly ground black pepper |
1 wedge parmigiano-reggiano, about 1/2 pound |
Directions:
1. 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.
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