Italian Stallion Salad

Name: Italian Stallion Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 79 milliliters balsamic vinegar; 118 milliliters black olives, quartered; 1 teaspoons freshly ground black pepper; 237 milliliters 1/4-inch julienned strips endive; 118 milliliters fresh basil leaves; 2 teaspoons finely chopped fresh parsley leaves; 1 teaspoon finely chopped fresh thyme leaves; 1 teaspoon finely minced garlic; 710 milliliters 1-inch pieces iceberg lettuce; 170 grams sliced mozzarella cheese; 177 milliliters extra-virgin olive oil; 1 teaspoon finely chopped fresh oregano leaves; 3 Tbsps grated Parmesan; 118 milliliters pepperoncini, cut in thirds; 142 grams very thinly sliced prosciutto; 170 grams sliced provolone cheese; 473 milliliters 1/4-inch julienned strips radicchio; 710 milliliters 1-inch pieces romaine lettuce; 142 grams very thinly sliced salami; 0 teaspoons salt; 118 milliliters peppadews, quartered; 142 grams very thinly sliced sopresatta

Italian Stallion Salad is a gluten free and primal recipe with 10 servings. One serving contains 405 calories, 15g of protein, and 37g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mediterranean food. It works best as a main course, and is done in about 1 hour. A mixture of parsley leaves, strips radicchio, pieces romaine lettuce, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salami you could follow this main course with the Chocolate Dessert Salami as a dessert.

Instructions

On a small cutting board, lay down a piece of plastic wrap, about 2 feet long. Stack the provolone cheese in the center in a roughly 5-inch area.

Ingredients you will need

Provolone

Wrap

Equipment you will use

Cutting Board

Plastic Wrap

Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella. Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.

Ingredients you will need

Fresh Basil

Mozzarella

Prosciutto

Provolone

Salami

Wrap

Equipment you will use

Plastic Wrap

In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.

Ingredients you will need

Peperoncini

Peppadew Pepper

Olives

Equipment you will use

Bowl

In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper. Slowly whisk in oil to incorporate.

Ingredients you will need

Balsamic Vinegar

Salt And Pepper

Oregano

Parsley

Garlic

Thyme

Cooking Oil

Equipment you will use

Whisk

Bowl

Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick.

Ingredients you will need

Cheese

Meat

Add dressing to salad and toss. Decorate top with meat and cheese pressed slices.

Ingredients you will need

Cheese

Meat

Garnish with Parmesan.

Ingredients you will need

Parmesan

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole Chianti Classico Riserva ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.