Salumi Salad
A busy season yields a lot of ‘ends’ of salumi and prosciutto. These ends are perfectly delicious, but become a little dangerous to run on the slicer or with a sharp knife. So when life gives us ‘ends’ we make Salumi Salad, and now you can too! This is a Cheese Shop favorite when baked into Salumi Rolls (Curdis Cooks 1/16/19) mixed into meatballs or scrambled eggs, and makes the ultimate pizza topper. The Salumi Salad secret is out! Enjoy!
Ingredients
1 pound salami and prosciutto ends
1 whole roasted red or yellow pepper
1/3 cup pitted green olives
1/3 cup oil packed sun dried tomatoes
2 tablespoons olive oil
1/4 cup red wine vinegar
1 teaspoon fresh ground black pepper
1 teaspoon red pepper flakes
*Items with an asterisk can be found at The Cheese Shop of Salem.
Directions
1. Trim prosciutto of rind and excess fat. Cut into 2 inch cubes, along with the salumi ends.
2. In 3 batches, pulse the salumi cubes in a food processor until it resembles small bits. Empty into a medium sized bowl and set aside.
3. Process the olive oil, peppers, olives, sun dried tomatoes until they are well chopped. Add to the salumi along with the vinegar, black pepper and red pepper flakes, and mix until all ingredients are incorporated. Keep tightly sealed in the refrigerator up to 2 weeks or in the freezer up to 1 month.
Yields 4 cups
