Ingredients with Measurements:
- 1 large fennel bulb, thinly sliced
- 4 oz. soppressata, sliced into thin rounds
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tsp. honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the sliced fennel, soppressata, parsley, mint, basil, and chives.
2. In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature.
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 10g
- Protein: 8g
Substitutions for ingredients:
- Soppressata can be substituted with salami or prosciutto.
- Fennel can be substituted with celery or cucumber.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add sliced oranges or grapefruit for a citrus twist.
- Add crumbled feta or goat cheese for a creamy addition.
- Add sliced red onion for a bit of bite.
Tips and tricks:
- Make sure to slice the fennel very thinly for the best texture.
- Use a mandoline or a sharp knife to slice the fennel.
- Let the salad sit for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or sliced fennel fronds.
Garnishes:
- Fresh herbs or sliced fennel fronds.
Pairings:
- This salad pairs well with a crusty baguette and a glass of red wine.
Suggested side dishes:
- Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the salad is too dry, add a bit more olive oil or vinegar to the dressing.
Food safety advice:
- Make sure to wash the fennel thoroughly before slicing.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Soppressata is a type of Italian dry-cured salami that originated in southern Italy.
Flavor profiles:
- This salad is fresh and herbaceous with a salty, meaty kick from the soppressata.
Serving suggestions:
- Serve as a light lunch or as a side dish for a summer barbecue.
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Region: Italian