Schnozzola's Umbriago Salad (Jimmy Durante)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- 1 small red onion; peeled -- thinly sd
- 1/4 cup garlic-flavored croutons -- (fried in butter or oil) french dressing salt & pepper to taste bacon; cook -- crumble
- 3 artichoke hearts; cooked -- quartered
- romaine -- escarole, mustard greens
- 1 small garlic clove
- 1 green pepper -- sliced in strips
- 6 mushroom caps -- thinly sliced
- 8 ounces garbanzo beans -- drained
- Rub
Contains
GlutenMilkMustard
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash, drain, and crispen greens; refrigerate several hours before using. Marinate garbanzo beans by drizzling French dressing lightly over beans. Refrigerate 1 hour. Rub wooden salad bowl with garlic and line with greens. Add garbanzo beans, artichoke hears, sliced mushrooms caps, green pepper, onion, and croutons. Toss lightly with French Dressing. Season with salt and pepper to taste. Garnish with bacon crumbles. Serve at once. Serves 4. "Goodnight Mrs. Calabash, wherever your are."
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander