Italian Bread and Meat Salad|
This hearty salad is one of our favorite summer meals. We make it a lot during the summer when entertaining, and a scaled down version even more frequently when we are not entertaining. It is the perfect dish for a hot summer night. This is our favorite combination of Italian meats, but any selection of 6-8 ounces of meat works wonderfully in the salad. This is one recipe that cannot be made ahead of time and that does not make for a very good leftover. By stale bread we do not mean green and moldy, but it should be dried and very tough, usually several days old.
3 cups washed and torn Romaine lettuce
2 cups washed and torn Radicchio lettuce
1 large loaf stale Italian bread, cubed
5 large ripe plum tomatoes, coarsely chopped
1 chopped green bell pepper
1 chopped red bell pepper
3 ounces crumbled ricotta salata
2 ounces prosciutto, cut into bite sized pieces
2 ounces sliced salami, cut into bite sized pieces
2 ounces thinly sliced soppressata
2 ounces mortadella, cut into bite sized pieces
3 crushed garlic cloves
Freshly grated zest of one lemon
1/3 cup balsamic vinegar
Freshly ground black pepper
2/3 cup extra virgin olive oil
Toss together the Romaine and Radiccio in a large bowl. Add the bread, tomatoes, peppers, ricotta salata, and meats and toss well. In a small bowl whisk together the garlic cloves, lemon zest, vinegar, salt, and pepper until well mixed. Slowly add the olive oil, whisking constantly until smooth. Toss the dressing with the salad. Let sit at room temperature for 20-30 minutes before serving.
Makes 6 servings.
Preparation Time: 10 minutes
Sitting Time: 20 minutes
Total Time: 30 minutes