Photo: Gabriel Gurrola
Insalata Cotta e Cruda
12 ingredients
4 servings
openrecipes
"This elegant salad is best saved for the grownup table. Gruyere cheese can be substituted for fontina. "
Estimated Nutrition (whole recipe, rough)
544
Calories
19g
Protein
24g
Fat
71g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Artichoke | 1 medium (128g) | 60 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 artichokes, uncooked and trimmed to the heart
- 2 bulbs fennel, trimmed and quartered
- 2 carrots
- 1 baking potato
- 1/2 head romaine lettuce
- 1 medium head Belgian endive
- 1 medium tomato
- 2 ounces fontina cheese
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon-style prepared mustard
- 1 to taste salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes