Warm Salad of Mortadella, Frisee, Artichokes and Parmigiano-Reggiano

Name: Warm Salad of Mortadella, Frisee, Artichokes and Parmigiano-Reggiano
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 baby artichokes, outer leaves removed and stems trimmed, soaked in acidulated water; 6 Tbsps balsamic vinegar; 3 Tbsps extra virgin olive oil; 1 Tbsp chopped fresh thyme leaves; 2 heads frisee or chicory, washed and spun dry; 2 cloves garlic, thinly sliced; 454 grams Mortadella, cut into 1-inch cubes; 1 wedge Parmigiano-Reggiano, about 1/2 pound; 1 medium red onion, thinly sliced; 4 servings Salt and freshly ground black pepper

Warm Salad of Mortadella, Frisee, Artichokes and Parmigiano-Reggiano is a gluten free and primal main course. This recipe covers 32% of your daily requirements of vitamins and minerals. One serving contains 622 calories, 30g of protein, and 40g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of baby artichokes, wedge parmigiano-reggiano, frisee, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. 1 person found this recipe to be flavorful and satisfying.

Instructions

In a 12 to 14-inch saute pan, heat olive oil until smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add onion and garlic and saute until just softened, about 4 minutes.

Ingredients you will need

Garlic

Onion

Add Mortadella and stir until lightly browned, about 2 to 3 minutes.

Ingredients you will need

Mortadella

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.

Ingredients you will need

Balsamic Vinegar