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Food & Wine Recipe

Red Pepper and Endive Slaw with Soppressata

Contributed by Melissa Clark

TOTAL TIME: 20 MIN
SERVINGS: 6

•FAST

slideshow More Terrific Salads

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

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.

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