Mezzaluna salad from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 182) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Macaroni with ham and cheese; Conchiglie al forno with mushrooms and radicchio; Stuffed squid (Calamari ripieni); Clam stew with potatoes and parsley puree; Tuna salad; Roman-style meatballs (Polpette alla Romana)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on July 30, 2012

    A pretty good salad but nothing to write home about. The slightly bitter greens are well balanced against the sweetness of the balsamic. The texture is also nice with some good crunch from the fennel and softer components such as the artichoke. For some reason, despite the nice balance, it was just ok.

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