INSALATA MISTA

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Insalata Mista image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 8

2 fennel bulbs
2 sweet red peppers
10 ounces carrots
4 zucchini
8 stalks celery
14 tablespoons olive oil
4 to 6 tablespoons white wine vinegar
Salt and freshly ground black pepper

Steps:

  • Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel.
  • Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips.
  • Peel the carrots and rinse the zucchini and celery. Make sure to keep the celery leaves. Slice these vegetables either paper-thin or in thin strips (julienne).
  • Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops.
  • For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad and serve immediately.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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