"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shepherd's Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Shepherd's Salad, by , is from The Cone Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Cone
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Dressing:

* 3 tablespoons extra-virgin olive oil
* 1 thin slice mild coppa, soppressata, or hard salami, cut into thin strips
* 1/2 medium to large red onion, cut into 1/2-inch dice
* A 4-inch branch fresh rosemary
* 6 large fresh sage leaves
* 4 large cloves garlic, minced
* Pinch of hot red pepper flakes
* 1/2 cup red wine vinegar, or more as needed
* 2 cups chicken broth
* Salt and freshly ground black pepper

Salad

* 1 medium red onion, sliced into thin rings
* Ice water
* 1/2 large head romaine lettuce
* 3 to 4 cups mixed wild greens or 1 small head curly endive
* 2 small inner stalks celery with leaves, cut on the diagonal into thin slices
* 1 pound raw sugar snap peas, washed, dried, strings removed and cut into 1-inch pieces
* 6 thin slices mild coppa, soppressata, or hard salami, cut into thin strips
* 1/4 pound Italian or American sheep cheese, cut into strips
* Salt and freshly ground black pepper

Directions:
Directions:
1. Heat the oil in a 1-quart saucepan over medium-high heat. Add the salami, onion, rosemary, and sage and saute until the onion colors. Add the garlic and red pepper and stir for a few seconds, then add the vinegar. Boil 4 minutes. Stir in 1 cup of the stock and boil down to nothing. Add the rest and boil 2 minutes, or until the flavors blend and deepen. Taste for balance and season with salt and pepper.
Cover the pan and set aside until needed, or up to 2 hours.

2. Meanwhile, immerse the onion in ice water and refrigerate about 45 minutes. Drain.

3. Wash and thoroughly dry the greens, setting aside any bruised or coarse leaves for other dishes. Arrange the greens on a large platter and sprinkle the celery and sugar snaps on top. If necessary, the salad can be covered and chilled up to 8 hours.

4. Shortly before serving, cluster the salami strips into seven to nine bundles, tucking them in here and there in the salad. Do the same with the drained onions and with the cheese strips. Sprinkle the salad lightly with salt and pepper, and set it out.

5. Bring the dressing to a boil. Taste for seasoning again, this time checking if it needs a tablespoon or so of vinegar. Present it in a deep bowl, and spoon it over the salad just before serving.

Personal Notes:
Personal Notes:
This was one of the Splendid Table mailings, and I got so addicted to it that I ate nothing but this for a week. I modified it a little - sometimes I leave out the meat or the cheese or both - but the dressing is always gorgeous!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

326W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!