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Roasted Beet Salad Watercress, Lentils And Sopressata
Ingredients
- 1 1/2 c. roasted beets, see * note
- 1 c. cooked lentils
- 1 bn watercress, washed, spun dry
- 4 Tbsp. extra-virgin extra virgin olive oil
- 3 Tbsp. balsamic vinegar
- salt, to taste
- freshly-grnd black pepper, to taste
- 4 sm Italian country bread slices, toasted and cooled
- 8 ounce sopressata sausage, thinly sliced
- 6 ounce taleggio cheese
- (or possibly other soft pungent cheese such as goat, etc.) brie
Directions
- In a large mixing bowl, toss Roasted Beets, lentils, and watercress with extra virgin olive oil and balsamic vinegar and season to taste. Divide this salad among 4 plates. Divide sopressata around base of each salad. Divide cheese over each of the four pcs of toast, and place in center on top of each salad and serve immediately.
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