Insalata Regina

11 ingredients
9 steps

Ingredients

  • 1/2 lb. potatoes, peeled and diced
  • 2 large carrots, peeled and diced
  • 2 artichokes, trimmed and sliced
  • 1 lb. asparagus, tips trimmed
  • 2 cups shredded romaine lettuce
  • 1 cup cooked cannellini beans or 1 cup canned, rinsed and drained
  • 2 Tbs. minced fresh flat-leaf parsley
  • 3/4 cup good-quality commercial mayonnaise
  • 12 cornichons cut into fans for garnish
  • 12 black olives, pitted, for garnish
  • 4 tsp. capers for garnish

Directions

  1. 1
    In large saucepan fitted with metal steamer, with 2 inches water, separately steam potatoes, carrots, artichokes and asparagus until tender.
  2. 2
    Check saucepan for water after each vegetable and add as needed.
  3. 3
    In large bowl, combine steamed vegetables, lettuce, beans, parsley, 1/2 cup mayonnaise, salt and pepper to taste.
  4. 4
    Gently fold with rubber spatula.
  5. 5
    Turn salad out onto serving platter and form mound.
  6. 6
    Spread remaining 1/2 cup mayonnaise over mound of vegetables.
  7. 7
    Decorate salad by making a border around base with cornichon fans and olives.
  8. 8
    Sprinkle capers over top.
  9. 9
    Serve right away.

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