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

Gallery

Recipe Summary

Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

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

  • 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

332 calories; protein 11g 22% DV; carbohydrates 35.1g 11% DV; fat 18.8g 29% DV; cholesterol 16.4mg 6% DV; sodium 460mg 18% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/18/2008
The only changes I made was to use jarred artichoke hearts and bagged mixed salad leaves. If I were to make this again I wouldn't bother with the potato - it was an odd addition that didn't really fit with the other ingredients. Thanks Christine! Read More
(8)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/18/2008
The only changes I made was to use jarred artichoke hearts and bagged mixed salad leaves. If I were to make this again I wouldn't bother with the potato - it was an odd addition that didn't really fit with the other ingredients. Thanks Christine! Read More
(8)
Rating: 5 stars
08/06/2012
Delicious!! The only thing I changed was, my family enjoys raw fennel and raw carrots, so I did not boil them before adding. I also only had marinated artichoke hearts which I rinsed & tossed in. (Next time I will use frozen) This salad was fresh and crunchy! The diced potato (I used Yukon Gold), and cut up fontina cheese provided surprises of flavor & texture! My VERY picky daughter just loved it, too! Read More
(3)
Rating: 5 stars
01/21/2015
Classic can't go wrong. Don't forget to add a slice of lemon while cooking the artichoke and fennel. Thanks Christine L. for the recipe. Read More
(1)
Advertisement
Rating: 5 stars
01/21/2015
Delicious. Typical salad found in bars/cafés in Italy for a quick but filling lunch. I used Pecorino Romano shavings instead of Fontina. Make sure to add a squeeze of lemon to the water when cooking the fennel and artichoke and don't overcook any of the veggies they need (including the potato) to be firm. This is a crunchy salad. Thank you for the recipe Christine L. Read More
(1)