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Allegro Salad
© Quentin Bacon

Allegro Salad


This salad of many vegetables allows Michael Locascio, an insurance salesman, to wield his astounding collection of more than 100 knives.

  1. 1 large head romaine lettuce, torn into bite-size pieces
  2. 1 large Belgian endive, cored and cut into bite-size pieces
  3. 1 fennel bulb—halved lengthwise, cored and thinly sliced crosswise
  4. 4 hearts of palm—drained, rinsed and thinly sliced diagonally
  5. 3 scallions, thinly sliced diagonally
  6. 2 tomatoes, seeded and coarsely chopped
  7. 1 red bell pepper, thinly sliced
  8. 1 green bell pepper, thinly sliced
  9. 1 carrot, halved lengthwise and thinly sliced
  10. 1 small red onion, thinly sliced
  11. 1/3 cup pine nuts
  12. 1/4 cup plus 2 tablespoons olive oil
  13. 2 tablespoons red wine vinegar
  14. 1 teaspoon minced garlic
  15. Salt and freshly ground pepper
  16. 1/4 cup crumbled blue cheese
  1. In a large bowl, combine the romaine, endive, fennel, hearts of palm, scallions, tomatoes, bell peppers, carrot and red onion and refrigerate until chilled.
  2. In a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 6 minutes; let cool.
  3. In a bowl, mix the oil, vinegar and garlic and season with salt and pepper. Add the blue cheese and pine nuts to the salad, toss with the dressing and serve.


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