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Allegro Salad

  • Servings: 8

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

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KEY: Spring, Winter, Easter, Graduation Party, Mother's Day, Appetizers/starters, Salads, Side Dishes, No-Cook, Vegetarian, Dinner, Lunch

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  • 1 large head romaine lettuce, torn into bite-size pieces
  • 1 large Belgian endive, cored and cut into bite-size pieces
  • 1 fennel bulb—halved lengthwise, cored and thinly sliced crosswise
  • 4 hearts of palm—drained, rinsed and thinly sliced diagonally
  • 3 scallions, thinly sliced diagonally
  • 2 tomatoes, seeded and coarsely chopped
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 carrot, halved lengthwise and thinly sliced
  • 1 small red onion, thinly sliced
  • 1/3 cup pine nuts
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced garlic
  • Salt and freshly ground pepper
  • 1/4 cup crumbled blue cheese

How to make this recipe

  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.
Contributed By Photo © Quentin Bacon Published February 1999

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