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PrintPASTRAMI AND PEPPER ANTIPASTI SALAD
Serves :
4
Preparation Time :
Preparation Method :
- Tear the lettuce into small chunks and place in a serving bowl. Drain the pepper antipasti and sunblush tomatoes reserving the oil.
- Roughly chop the peppers and tomatoes and toss into the lettuce with the olives.
- To make the dressing, put the reserved oil and the rest of the dressing ingredients into a small screw-top jar and shake until well blended.
- Pour half the dressing over the salad and toss well to mix. Arrange the pastrami in ruffles on top of the salad. Serve drizzled with the rest of the dressing and garnished with basil leaves.
INGREDIENTS
- 2 iceberg lettuce
- 300 grams chargrilled pepper antipasti
- 150 grams sunblush tomatoes
- 150 grams green olives, stoned
- 150 grams wafer thin pastrami
- Fresh basil leaves, to garnish
Dressing
- 3 tablespoon balsamic vinegar
- 3 teaspoon Dijon mustard
- Pinch of sugar
- Salt and pepper
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