SPRING SALAMI SALAD
Ingredients
Salad:
1 large handful corn salad / rocket mix
6 slices Sokołów salami in tomato sprinkles
5 pickled pattypan squash
10 black olives
1 small Ramiro pepper (6-8 cm long)
40 g cow milk feta-type cheese
2 tablespoons sunflower seeds
Dressing:
4 tablespoons grapeseed oil
1 tablespoon white wine vinegar
1 flat teaspoon agave syrup
1 tablespoon fresh oregano leaves
2 cloves garlic
herb salt, freshly ground pepper
Preparation
- Prepare dressing: mix oil, vinegar, agave syrup, oregano, 1 garlic clove, and seasoning with a blender until homogeneous. Roll salami slices and cut into 3 equal pieces. Drain off pattypan squash and olives and cut into thin slices.
- Mix well-cooled feta cheese with sunflower seeds and garlic clove pressed through garlic press to create a paste. Core the pepper, stuff it with paste and slice it using a very sharp knife (6-8 mm-thick slices).
- On a platter, put alternately corn salad with rocket, pattypan squash, olives and salami roses. Pour dressing, then finish by inserting cheese-filled pepper slices between salad leaves.
