Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Sicilian Salad




Source of Recipe


Colavita, Inc.


List of Ingredients




1 medium head Iceberg lettuce
1 large ripe beefsteak tomato, cored and diced into 1/2 inch dice (about 1 1/2 C)
1 medium red onion, sliced thin (about 1 1/4 C)
3 oz thinly sliced Prosciutto di Parma, cut crosswise into 1/2 inch strips
3 oz thinly sliced hot or sweet sopressata, (about 3/4 C)
3 oz Provolone cheese, cut into 1/4 inch x 1/4 inch julienne strips (about 1 C)
1/2 C roasted red peppers cut into 1/2 inch strips
12 cracked Sicilian green olives
12 Gaeta olives
4 whole peperoncini
4 anchovy fillets, optional
6 T Extra Virgin Olive Oil
3 T Red Wine Vinegar
1 t dried basil
1/2 t salt
1/2 t dried oregano
1/4 t freshly ground black pepper

Recipe



1.Remove any wilted or discolored leaves from lettuce and cut out the core. Cut the head in half, then into 1 inch squares. Combine the lettuce, tomatoes, onion, prosciutto, sopressata, provolone, roasted peppers, olives, peperoncini and anchovies in a large bowl. (The salad can be made to this point up to several hours in advance. Cover the bowl and refrigerate it until needed.)
2.In a small bowl, combine olive oil, vinegar, basil, salt, oregano and black pepper until blended. Toss the dressing with the salad and chill one to two hours before serving.
Makes 4 servings