“I like to call this a spoon salad,” Nicolaus Balla says, “because it’s like a soup and a salad in one dish. You want to eat it with a spoon and a huge loaf of bread next to you.” He lets the salami and cheese sit with the vegetables for at least an hour. This creates juices at the bottom of the bowl—perfect for dipping bread.
Recipe from Food & Wine America's Greatest New Cooks
1/2 pound paprika salami (see Note), dry chorizo or Calabrese salami, halved lengthwise and thinly sliced crosswise
1/2 pound Havarti cheese, cut into 1/2-inch dice
2 cups white mushrooms, sliced 1/4 inch thick
2 Persian cucumbers, sliced 1/4 inch thick
2 medium tomatoes, cut into 1/2-inch dice, or 1 1/2 cups halved cherry tomatoes
2 Hungarian wax peppers, thinly sliced
4 scallions, white and light green parts only, chopped
1/2 small red onion, finely diced
2 tablespoons red wine vinegar
2 tablespoons finely chopped cilantro
1 tablespoon sweet Hungarian paprika
1 teaspoon brown sugar
1 garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
In a large bowl, combine all of the salad ingredients and toss well. Cover the salad and refrigerate for at least 1 hour, tossing every 15 minutes. Season the salad with additional salt and black pepper and serve at room temperature.
The salad can be refrigerated overnight.
Paprika salami is a traditional Hungarian dry salami flavored with paprika and garlic. It can be found at specialty food shops and hungariandeli.com.
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