Italian stallion salad

Toss Italian meats and cheese with fresh salad.

  • Preparation Time30 mins
  • Serves8
  • DifficultyEasy
175g sliced provolone cheese
150g very thinly sliced sopresatta
150g very thinly sliced salami
10g fresh basil leaves
150g very thinly sliced prosciutto
175g sliced mozzarella cheese
225g iceberg lettuce, torn into 2.5cm pieces
225g cos lettuce, torn into 2.5cm pieces
100g 0.5cm julienned strips radicchio
100g 0.5cm julienned strips endive
175g pepperoncini, cut in thirds
90g peppadews, quartered
100g black olives, quartered
80ml balsamic vinegar
1 tsp finely chopped fresh oregano leaves
2 tsp finely chopped fresh parsley leaves
1 tsp finely chopped fresh thyme leaves
1 tsp finely minced garlic
1/4 tsp salt
1/2 tsp freshly ground black pepper
180ml extra-virgin olive oil
3 tbsp grated Parmesan
1) On a small cutting board, lay down a piece of cling film, about 60cm long. Stack the provolone cheese in the centre in a roughly 12.5cm area. Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto and mozzarella. Wrap tightly in cling film and place in refrigerator for 30 minutes with a heavy plate on top to press the mixture together.

2) In a large salad bowl, toss together the salad leaves, pepperoncini, peppadew and olives. In a small bowl combine the balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in the oil to incorporate.

3) Remove the cheese and meat stack from the refrigerator and slice it into 6.5cm long strips that are 0.5cm thick. Add the dressing to the salad and toss. Decorate the top of the salad with the meat and cheese pressed slices. Garnish with grated Parmesan and serve.

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