Recipe courtesy of George Stella

Chef Stella Salad

Name: Chef Stella Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 serving
Ingredients: 2 cups mesclun salad mix; 1/4 cup roasted red pepper strips; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon kosher salt; 5 oil-cured black olives, such as kalamata or Gaeta, pitted; 3 pepperoncini pickled peppers; 2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices); 1-ounce thinly sliced prosciutto

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 1 serving

Nutrition Info

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Ingredients

Salad:

2 cups mesclun salad mix

1/4 cup roasted red pepper strips

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/8 teaspoon freshly ground black pepper

1/8 teaspoon kosher salt

5 oil-cured black olives, such as kalamata or Gaeta, pitted

3 pepperoncini pickled peppers

Pinwheel:

2 ounces deli-sliced mozzarella cheese, at room temperature (1 long rectangle slice or 2 square slices)

1-ounce thinly sliced prosciutto

Directions

Special equipment:

2 heavy-duty, gallon-sized resealable plastic bags

Prepare the Salad: Place the salad mix in 1 of the plastic bags and keep refrigerated. Combine the remaining ingredients in the second plastic bag and shake to mix.

Make the Pinwheel: Layer the mozzarella with the prosciutto, and roll it up tightly-squeeze hard to keep it rolled up. (If using 2 square slices cheese, lay them end to end, slightly overlapped, to create 1 long slice.) Slice the roll into 4 equal-sized pinwheels and place them in the bottom of the bag with the vegetables and refrigerate.

To serve, arrange the lettuce in a bowl and cover the vegetables and pinwheels.