| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive09 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
White wine vinegar |
| 1/4 |
ts |
Minced garlic |
| 1/3 |
c |
Packed basil leaves |
| 1/4 |
c |
Extra-virgin olive oil |
|
|
Salt and freshly ground black pepper |
| 1 1/2 |
c |
Coarsely chopped radicchio |
| 1 1/2 |
c |
Coarsely chopped arugula |
| 1 1/2 |
c |
Chopped romaine |
| 3 |
oz |
Prosciutto; well trimmed, |
|
|
; thinly sliced, and |
|
|
; diced |
| 3/4 |
c |
Cooked cannelini beans |
| 2 |
tb |
Minced red onion |
| 1/2 |
c |
Diced; seeded, tomato |
| 1 |
c |
Broccoli florets |
| 1 |
|
Jar marinated artichoke hearts; drained and |
|
|
; quartered |
| 1/2 |
c |
Crumbled ricotta salata |
INSTRUCTIONS
FOR THE DRESSING
In a blender combine dressing ingredients. Puree and season with salt
and pepper. Set aside.
In a mixing bowl combine the radicchio, arugula, romaine, prosciutto,
cannelini beans, minced onion, diced tomato, broccoli, and artichoke
hearts. Toss well.
Add the dressing and mix again. Serve sprinkled with ricotta salata.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9156
Converted by MM_Buster v2.0l.
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