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Salami Salad

10min.chef's picture
Ingredients
  Small beets/1, 16 ounce can whole cooked beets, diced 1 Bunch (100 gm), rinsed and trimmed
  Potatoes 2 , cut into 1 inch cubes
  Carrots 2 , halved lengthwise and cut into 1 inch pieces
  Red wine vinegar 2 Tablespoon
  Wine cured salami 4 Ounce, thinly sliced
  Chopped flat italian parsley 1 Tablespoon
  Green peppercorns 1 Teaspoon
  Gorgonzola cheese 2 Ounce, crumbled
Directions

MAKING
1. If salami is in large rounds, cut it into half.
2. In a saucepan, combine water, beans and a pinch of salt; bring it to boil.
3. Add the beets and cook for about 20 minutes until fork-tender; cool and cut beets into 1/2-inch dice.
4. In separate pan, combine water and a pinch of salt; bring it to boil.
5. Adding potatoes and carrots, cook for about 15 minutes or until just tender; drain and gently toss with vinegar.

6. Add salami, parsley, and peppercorns to the potatoes-carrots mixture, toss gently to mix well.
7. Add beets and Gorgonzola, toss again.

SERVING
8. In a large serving bowl, arrange the salad and toss gently to mix well. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Interest: 
Healthy
Cook Time: 
15 Minutes
Servings: 
4

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