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Cotta e crudo insalata

Servings:
Makes 4 to 6 servings
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Ingredients

  • 1/2 pound fresh plum tomatoes, cut into 1-inch pieces
  • 1/2 pound of a lb of small red potatoes
  • 1/2 pound leeks sliced into 2-inch pieces
  • 1/2 pound shiitake or baby bell mushrooms
  • 2/3 cup extra-virgin olive oil
  • 1/2 pound green beans
  • 1/2 cup black olives
  • 2 cup to 3 tablespoons red wine vinegar

Preparation

Baking Directions:

Preheat oven to 400 degrees.

Wash the sliced leeks.

Brush the leeks and the mushrooms with a little extra-virgin olive oil, salt and pepper and place on a single layer on a baking sheet.

Roast for 12 to 14 min.

Remove and place in the fridge to cool.

While the leeks and mushrooms are in the oven, boil the potatoes (skin on) in a large pot of salted boiling water.

Be careful not to over boil, boil only for 5 or 6 minutes (they should be quite firm).

You should be able to pierce with a fork with some resistance.

Cook them "al dente.

" Remove them and chop into 1 inch or so pieces.

Don't discard your boiling water! Add your green beans and cook for 3 or 4 minutes.

The beans should still be quite firm.

Be sure to blanch them in ice water to keep their green color, otherwise they'll brown.

Wash and dry your tomatoes, endive, and Boston lettuce.

Chop your tomatoes.

Break up your lettuce and endive into pieces to suit your individual taste.

Place the cooled leeks, mushrooms, tomatoes, endive, beans, and olives into a large bowl with 2 tbsp of extra-virgin olive oil and 2 tbsp of red wine vinegar (you can adjust the vinegar to taste) and toss.

Add more salt and pepper to taste.

Add in your lettuce and endive, re-toss all ingredients and serve.