Italian antipasto appetizer, prepared in the form of a salad, with the addition of smoked sausage and mozzarella bocconchini. This appetizer served in front of the main course. Share with friends: 
The photo dishes: Antonis Achilleos Duration: 25 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr salami, or smoked Italian sausage Conpressat, cut into slices and then stripes
- 230 gr. small balls of mozzarella boccini, cut each in half
- 3 tbsp. l and 5 tbsp. l olive oil plus more for sprinkling
- 2 large cloves of garlic, crush with a knife blade
- 8 slices of Italian bread
- 2 tbsp. l red wine vinegar
- Salt and Freshly Ground Peppers
- 1 small head of radicchio, finely chopped
- 3 stalks of celery, cut into thin slices
- 10 to 15 young basil leaves
- 20 pcs. black olives (such as Kalamata), take out the seeds and to cut in half
- 1 – 2 heads of romaine lettuce, cut lengthwise in half
Recipes with similar ingredients: salami, co-compressata, mozzarella boccini, garlic, white bread, wine vinegar, radicchio, celery, basil, calamata olives, romaine lettuce
Recipe preparation:
- Prepare croutons: fry in a skillet garlic on 3 tbsp. l olive oil at medium temperature, about 1 min Increase temperature to high, lay out slices of bread, and fry on both sides until golden brown. Put on a plate, and salt.
- Prepare dressing and salad: beat in a large bowl 5 Art. l olive oil, 1/2 tsp salt and black pepper to taste with wine vinegar. Stir in radicchio, sliced celery, smoked sausage, basil, mozzarella and black olives.
- Arrange romaine halves for each serving. Sprinkle with olive oil and season with salt and pepper. From above put seasoned salad. Serve with garlic toast.
