Italian Stallion Salad

Total Time:
1 hr
30 min
30 min

8 to 10 servings

  • 6 ounces sliced provolone cheese
  • 5 ounces very thinly sliced sopresatta
  • 5 ounces very thinly sliced salami
  • 1/2 cup fresh basil leaves
  • 5 ounces very thinly sliced prosciutto
  • 6 ounces sliced mozzarella cheese
  • 3 cups 1-inch pieces iceberg lettuce
  • 3 cups 1-inch pieces romaine lettuce
  • 2 cups 1/4-inch julienned strips radicchio
  • 1 cup 1/4-inch julienned strips endive
  • 1/2 cup pepperoncini, cut in thirds
  • 1/2 cup peppadews, quartered
  • 1/2 cup black olives, quartered
  • 1/3 cup balsamic vinegar
  • 1 teaspoon finely chopped fresh oregano leaves
  • 2 teaspoons finely chopped fresh parsley leaves
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon finely minced garlic
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons grated Parmesan
  • 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. 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.

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

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

  • Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick. Add dressing to salad and toss. Decorate top with meat and cheese pressed slices. Garnish with Parmesan.

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