Yield: 6 Servings
|6 slices||Cappicolla ham|
|6 slices||Genoa salami|
|12 slices||Pepperoni sausage|
|3 slices||Prosciutto ham|
|3 slices||Mortadella sausage|
|6 slices||Imported Provolone|
|1 large||Head Romaine lettuce|
|½ cup||Olive oil|
|⅓ cup||Wine vinegar|
|\N \N||Black olives|
1. Cut the meats and cheese into ⅓" wide juliennes.
2. Wash and dry the lettuce. Cut into 2" pieces.
3. Combine the oil and vinegar. Toss the lettuce with some of the dressing. Artfully arrange the meats, cheese, peperconcinis, and olives over the lettuce. Sprinkle with a little more of the dressing. Serve on chilled salad plates with chilled forks. Steaming hot Italian bread with creamery butter makes an irresistable accompaniment to this salad.
NORTH SCOTTSDALE RD., SCOTTSDALE WINE: AMARONE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .