Sunday, November 21, 2010

Insalata Carciofi e Pomodoro alla Modena

This salad is a great, light, evening appetizer.  This recipe is simple to make and the balsamic vinegar flavor is very satisfying!
     Recipe:  Place a splash of balsamic vinegar into a mixing bowl.
     Add a splash of olive oil.  (Virgin olive oil is a little too strong of a flavor for this salad and it may overwhelm the balsamic flavor.)
     Add a pinch of sea salt and freshly ground black pepper. 
     Add 2 cloves of chopped garlic.
     Add about 4 leaves of chopped fresh basil.
     Add 2 pinches oregano.
     Add 2 pinches of chopped parsley.
     Add a small squeeze of fresh lemon juice.
     Add a few thin julienne slices of onion.
     Add 2 artichoke hearts that are cut into quarters.
     Add a few halved black olives.
     Add a handful of sliced ripe tomato wedges.
     Gently toss the salad ingredients together.
     Let the salad ingredients stand for five minutes to allow the flavors to meld.  (Do not marinate for too much time or the tomatoes will become mushy!)
     Place a small bed of Boston Lettuce on the middle of a plate. 
     Mound the artichoke and tomato salad on the middle of the lettuce 
     This salad needs no garnish!
     This is a pretty salad with a great balsamic flavor.  Only make enough of the dressing to coat the salad.  Balsamic dressings are better when made fresh to order.  Modena is the opera, Ferrari and balsamic vinegar capitol of Italy.  What a yummy sexy salad combination!  ...  Shawna

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