Recipe courtesy of Lipton
and
Kelsey Nixon
Summer Lettuce Wraps with Sopressata, Mozzarella and Olives
- Yield: 8 servings
Ingredients
8 ounces fresh mozzarella, cubed
8 ounces sopressata, cubed or sliced
8 ounces cherry tomatoes, quartered
6 ounces marinated olives, drained
1 roasted red pepper, drained and chopped
1/4 cup jarred pepperoncini, drained and chopped
Red Wine Vinaigrette, recipe follows
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
16 leaves Boston Bibb lettuce
Red Wine Vinaigrette:
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon mustard
1/4 cup olive oil
Kosher salt and freshly cracked black pepper
Directions
- In a large mixing bowl, mix together the mozzarella, sopressata, cherry tomatoes, olives, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette.
- Season with salt and pepper. Let this marinate for 30 minutes before serving.
- Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy.
Red Wine Vinaigrette:
- For the vinaigrette: In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper.
