Thursday, March 3, 2011

Italian Chef Salad

Serves 6
2 hearts romaine lettuce, chopped
½ pound blanched green beans
4 Roma tomatoes, chopped
¼ pound prosciutto, thinly sliced
¼ pound cappicolla, thinly sliced
6 ounces fresh mozzeralla, sliced
4 ounces hot pepper rings
6 ounces roasted red pepper, sliced

Layer these ingredients on a large platter. Note: prosciutto and cappicolla are Italian meats that can be found in most grocery stores. But you can substitute with any deli meat.

Few leaves fresh basil, torn.
Fresh parmesan cheese, shaved

Scatter basil and cheese over salad. Cover and refrigerate or add dressing and serve immediately.


¼ cup red wine vinegar
¼ cup extra virgin olive oil
Sea salt and pepper to taste

Whisk together and pour over salad.

Fresh parmesan cheese, shaved

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