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Chopped Salami and Vegetable Salad




Source of Recipe


Suzanne Somers


Recipe Introduction




Chopped Salami and Vegetable Salad

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 4


This is my version of the salad made so famous at the La Scala Boutique in Beverly Hills. It’s another of Alan’s favorite lunches. (He never realizes I am helping him keep his weight in check. He just likes my cooking.)



List of Ingredients





1 head iceberg lettuce (rinsed, dried, and chopped)
1/4 pound Italian dry salami (thinly sliced, then cut into thin strips)
1/4 pound mozzarella cheese (thinly sliced, then cut into thin strips)
10 medium mushrooms (thinly sliced, then cut into thin strips)
1 red bell pepper (stemmed, seeded and julienned into thin strips)

French Dressing
8 whole peperoncini (for garnish)

French Dressing

Salt and freshly ground black pepper
1 teaspoon dry mustard
2 tablespoons tarragon vinegar (or white wine vinegar)
1/2 cup extra-virgin olive oil
1 teaspoon hot chili oil


Recipe







Combine the lettuce, salami, cheese, and vegetables in a bowl. Toss with dressing and arrange on 4 plates. Garnish with 2 peperoncini on each salad. Season with additional salt and pepper.

French Dressing

Place the salt, pepper, mustard, and vinegar in a small bowl and combine with a fork. Add the olive oil in a slow, steady stream, whisking constantly with a fork. Add the chili oil while continuing to whisk. Adjust seasonings to taste.