0.0 0

Red Pepper and Endive Slaw with Soppressata

  • Total Time:
  • Servings: 6


slideshow More Terrific Salads


KEY: Fall, Summer, Barbecue/Cookout, Dinner Party, American, Salads, Side Dishes, Fast, No-Cook

Related Video

More Videos
How to Freeze Fresh Herbs Into Flavor Nuggets


  • 2 tablespoons sherry vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 large red bell peppers, very thinly sliced lengthwise
  • 2 large Belgian endives (about 1 pound total), cored and thinly sliced crosswise
  • 3 ounces thick-sliced soppressata, cut into matchsticks
  • 1/4 cup shredded basil

How to make this recipe

  1. In a large bowl, mix the vinegar with the shallot and let stand for 5 minutes. Whisk in the mustard, then slowly whisk in the olive oil; season with salt and pepper. Add the red peppers, endives, soppressata and basil and toss to combine. Season the salad with salt and pepper, transfer to a bowl and serve.

Suggested Pairing

The spicy salami suggests an herby Cabernet Franc from France's Loire Valley.

Contributed By Published August 2003

Related Video

More Videos
How to Freeze Fresh Herbs Into Flavor Nuggets

455632 recipes/red-pepper-and-endive-slaw-with-soppressata 2013-12-06 Melissa Clark fall|summer|barbecue-cookout|dinner-party|american|salads|side-dishes|6|fast|no-cook august-2003,melissa clark,coleslaw recipe,red pepper and endive slaw,slaw with soppressate,side dish recipes,red-pepper-and-endive-slaw-with-soppressata 455632