Cooking Index - Cooking Recipes & IdeasRoasted Beet Salad W Watercress, Lentils, Sopressata & Tale Recipe - Cooking Index

Roasted Beet Salad W Watercress, Lentils, Sopressata & Tale

Courses: Salads
Serves: 4 people

Recipe Ingredients

1 1/2 cups 355mlRoasted Beets - (see recipe)
1 cup 237mlCooked lentils
1   Watercress - washed, spun dry
4 tablespoons 60mlExtra-virgin olive oil
3 tablespoons 45mlBalsamic vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Italian country bread slices - toasted and cooled (small)
8 oz 227gSopressata sausage - thinly sliced
6 oz 170gTaleggio cheese
  = (or other soft pungent cheese,
  Such as Brie, goat, etc.)

Recipe Instructions

In a large mixing bowl, toss Roasted Beets, lentils, and watercress with olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates.

Divide sopressata around base of each salad. Divide cheese over each of the four pieces of toast, and place in center on top of each salad and serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5673) - from the TV FOOD NETWORK

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