Italian stallion salad

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Ingredients

  • 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 chicory
  • 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

Use imperial measurements

Method

How to make Italian stallion salad

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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