Recipe courtesy of Edison Mays Jr.
Insalata Mista
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 555
- Total Fat
- 49
- Saturated Fat
- 7
- Carbohydrates
- 29
- Dietary Fiber
- 11
- Sugar
- 16
- Protein
- 6
- Cholesterol
- 0
- Sodium
- 1374
- Total: 20 min
- Prep: 20 min
Ingredients
2 fennel bulbs
2 sweet red peppers
10 ounces carrots
4 zucchini
8 stalks celery
14 tablespoons olive oil
4 to 6 tablespoons white wine vinegar
Salt and freshly ground black pepper
Directions
- Clean the fennel and trim all the woody and hard parts. Slice the heart of the fennel paper-thin. Set aside the feathery green parts of the fennel.
- Cut the peppers into halves, seed and remove the internal membranes. Rinse the pepper halves and cut them into thin strips.
- Peel the carrots and rinse the zucchini and celery. Make sure to keep the celery leaves. Slice these vegetables either paper-thin or in thin strips (julienne).
- Mix all the ingredients in a large bowl. Add the celery leaves and the feathery fennel tops.
- For the dressing, in a small bowl, whisk the olive oil, white wine vinegar, salt, and pepper. Drizzle the dressing over the salad and serve immediately.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.