Little Italy Meets the Lower East Side Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a take on a recipe included in Mark Bittman's 101 Simple Salads for the Season, published in the *New York Times* in 2009 (it was #75). He just suggested ingredients, but did not give proportions; my addition (the Lower East Side?) is the Dijon mustard. Not the healthiest of salads, but some good! Ingredients:
6 ounces prosciutto, cut into small cubes |
6 ounces genoa salami, cut into small cubes |
6 ounces mozzarella cheese, cut into small cubes (can substitute provolone) |
6 ounces pepperoncini peppers, thinly sliced |
2 medium tomatoes, diced |
3 tablespoons olive oil |
3 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
salt and pepper, to taste |
Directions:
1. Combine first 5 ingredients in a large bowl.
2. Mix together the olive oil, red wine vinegar, Dijon mustard, salt and pepper in a separate small container.
3. Pour over salad.
4. Refrigerate for an hour.
5. Serve cold with a nice crusty bread for sopping up the dressing!
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