Insalata Cotta e Cruda


This elegant salad is best saved for the grownup table. Gruyere cheese can be substituted for fontina.

4 servings


  • 2 artichokes, uncooked and trimmed to the heart

  • 2 bulbs fennel, trimmed and quartered

  • 2 carrots

  • 1 baking potato

  • ½ 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


  1. Cook the artichoke hearts, fennel, and carrots in salted boiling water until tender but firm, about 8 minutes. Drain. When cool, cut the artichoke hearts and fennel into thin wedges. Cut the carrots on the diagonal into thin slices. Boil the potato in water to cover until tender but firm. Drain, and when cool enough to handle, peel and cut into medium dice.

  2. Cut the romaine into thin strips crosswise. Cut the endive into thin strips lengthwise. Core the tomato, and cut into medium dice.

  3. Trim the rind from the fontina, and cut cheese into small matchsticks.

  4. Mound the lettuces in a shallow bowl, and sprinkle with the tomato. Arrange the vegetables over the top. Sprinkle with the fontina.

  5. In a small bowl combine the olive oil, vinegar, and mustard. Salt and pepper to taste. Beat lightly with a fork. Drizzle the dressing over the salad, and toss.

Nutrition Facts (per serving)

332 Calories
19g Fat
35g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 332
% Daily Value *
Total Fat 19g 24%
Saturated Fat 5g 24%
Cholesterol 16mg 5%
Sodium 460mg 20%
Total Carbohydrate 35g 13%
Dietary Fiber 14g 51%
Total Sugars 5g
Protein 11g
Vitamin C 57mg 285%
Calcium 265mg 20%
Iron 4mg 22%
Potassium 1646mg 35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.