Time: 25 min.
Complexity: easily
Servings: 4

An Italian antipasto prepared as a salad with smoked sausage and bocconcini mozzarella cheese. This appetizer is served before the main course.

Ingredients:

• 170 g salami, or smoked Italian sausage Sopressata, cut into slices and then into strips
• 230 g small balls of bocconcini mozzarella cheese, cut each in half
• 3 tbsp and 5 tbsp olive oil, plus more for drizzling
• 2 large cloves of garlic, crushed with a knife blade
• 8 slices Italian bread
• 2 tbsp red wine vinegar
• Salt and freshly ground pepper
• 1 small head radicchio, thinly sliced
• 3 stalks celery, thinly sliced
• 10 - 15 young leaves basilica
• 20 black olives (such as Kalamata), pitted and halved
• 1 - 2 heads of cabbage romaine lettuce, cut in half lengthwise

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salami, sopressata, mozzarella bocconcini cheese, garlic, white bread, wine vinegar, radicchio, celery, basil, Kalamata olives, romaine lettuce

We recommend

Preparation:

Step 1
• Prepare croutons: In a shallow frying pan, sauté the garlic in 3 tablespoons of olive oil over medium heat for about 1 minute. Increase the heat to high, add the bread slices, and fry on both sides until golden brown. Transfer to a plate and season with salt.
Step 2
• Prepare the dressing and salad: In a large bowl, whisk together 5 tablespoons olive oil, 1/2 teaspoon salt, and black pepper to taste with the wine vinegar. Stir in the radicchio, celery slices, smoked sausage, basil, mozzarella, and olives.
Step 3
• Arrange romaine lettuce halves on each serving platter. Drizzle with olive oil and season with salt and pepper. Top with the dressed salad. Serve with garlic toast.

Votes: 6