Red Pepper and Endive Slaw with Soppressata

  • Total Time:
  • Servings: 6

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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

455632 recipes/red-pepper-and-endive-slaw-with-soppressata 2013-12-06T23:44:13+00:00 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

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