Italian recipes

Roasted Beet Salad Watercress, Lentils and Sopressata

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

1 1/2 cups roasted beets -- see note

1 cup cooked lentils

1 bunch watercress -- washed, spun dry

4 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

1 teaspoon salt -- to taste

1 teaspoon freshly-ground black pepper -- to taste

4 small Italian country bread slices -- toasted and cooled

8 ounces sopressata sausage -- thinly sliced

6 ounces taleggio cheese (or other soft pungent cheese such as goat, etc.)

Preparation / Directions:

* Note: See the "Roasted Beets" recipe which is included in this collection. In a large mixing bowl, toss Roasted Beets, lentils, and watercress with olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pieces of toast, and place in center on top of each salad and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5673)

Roasted Beet Salad Watercress, Lentils and Sopressata

Ingredients:

Preparation / Directions:

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