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Categories:
sherry vinegar shallot mustard extra-virgin olive oil kosher salt red bell peppers Belgian endives soppressata shredded basil
Viewed: 71 - Published at: 2 years agoIngredients
- 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
Method
- 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.
