Recipes

Neapolitan Salad

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Serves: 6

Ingredients:

  • 6 cups cooked & chilled large shells pasta
  • 1/2 pound Dietz & Watson® Genoa Salami, diced
  • 1/2 pound Dietz & Watson® Mortadella, diced
  • 1/2 pound Dietz & Watson® Black Forest Boneless Ham, diced
  • 1/2 pound Dietz & Watson® Provolone, diced
  • 1/2 pound Dietz & Watson® Low Moisture Mozzarella, diced
  • 1 red onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 6 roma tomatoes, seeded and julienned
  • 1/2 cup kalamata olives, pitted and halved lengthwise
  • 1/2 cup green olives, pitted and halved lengthwise
  • 1 cup whole small pepperoncini (if larger, cut in half)
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 head Boston Bibb lettuce, for serving
  • 1/4 pound Dietz & Watson® Prosciutto, julienned and fried, for garnish

Instructions:

Place the pasta into a large mixing bowl.

Add the meats and cheese and toss gently to combine.

In a separate mixing bowl, add the vinegar and gently whisk in the olive oil to make an emulsion.  Pour over the mixture and toss gently to coat.

Season with the salt and pepper to taste and toss gently to coat.

Use individual leaves of the Boston Bibb lettuce to form a bowl.  Place the salad in the leaf “bowls” and top with the fried prosciutto.

Shopping List:

  • 6 cups cooked & chilled large shells pasta
  • 1/2 pound Dietz & Watson® Genoa Salami, diced
  • 1/2 pound Dietz & Watson® Mortadella, diced
  • 1/2 pound Dietz & Watson® Black Forest Boneless Ham, diced
  • 1/2 pound Dietz & Watson® Provolone, diced
  • 1/2 pound Dietz & Watson® Low Moisture Mozzarella, diced
  • 1 red onion, finely sliced
  • 2 cloves garlic, finely chopped
  • 6 roma tomatoes, seeded and julienned
  • 1/2 cup kalamata olives, pitted and halved lengthwise
  • 1/2 cup green olives, pitted and halved lengthwise
  • 1 cup whole small pepperoncini (if larger, cut in half)
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 head Boston Bibb lettuce, for serving
  • 1/4 pound Dietz & Watson® Prosciutto, julienned and fried, for garnish