Red Pepper and Endive Slaw with Soppressata


slideshow More Terrific Salads


  • Total Time:
  • Servings: 6
KEY: Fall, Summer, Barbecue/Cookout, Dinner Party, American, Salads, Side Dishes, Fast, No-Cook

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  • 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

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