Shepherd's Salad Recipe
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Category: |
Category: |
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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
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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. |
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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!
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