Insalata Alla Francesca Recipe
ROMAINE, ENDIVE, RADICCHIO, TOMATOES, PEA PODS, GREEN BEANS, CARROTS, CUCUMBERS, BLUE CHEESE, LEMON BALSAMIC VINAIGRETTE
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Vegetables
Wash and dry all fresh vegetables. Chop the romaine, endive, and radicchio into bite-sized pieces. Halve the cherry tomatoes and slice the cucumbers. Trim the green beans and cut them into smaller pieces if desired. Julienne the carrots.
- 2
Blanch the Green Beans
Bring a pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Remove and immediately place in an ice bath to stop cooking. Drain and set aside.
- 3
Combine the Salad
In a large salad bowl, combine the romaine, endive, radicchio, cherry tomatoes, pea pods, blanched green beans, carrots, and cucumbers.
- 4
Add Cheese and Dressing
Sprinkle the crumbled blue cheese over the salad. Drizzle the lemon balsamic vinaigrette over the top, to taste.
- 5
Toss and Serve
Gently toss the salad to combine all ingredients and serve immediately.
