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