Italian Stallion Salad Recipe

Name: Italian Stallion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces sliced provolone cheese; 5 ounces very thinly sliced sopresatta; 5 ounces very thinly sliced salami; 1/2 cup fresh basil leaves; 5 ounces very thinly sliced prosciutto; 6 ounces sliced mozzarella cheese; 3 cups 1-inch pieces iceberg lettuce; 3 cups 1-inch pieces romaine lettuce; 2 cups 1/4-inch julienned strips radicchio; 1 cup 1/4-inch julienned strips endive; 1/2 cup pepperoncini, cut in thirds; 1/2 cup peppadews, quartered; 1/2 cup black olives, quartered; 1/3 cup balsamic vinegar; 1 teaspoon finely chopped fresh oregano leaves; 2 teaspoons finely chopped fresh parsley leaves; 1 teaspoon finely chopped fresh thyme leaves; 1 teaspoon finely minced garlic; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 3 tablespoons grated Parmesan

Servings: persons

6 ounces sliced provolone cheese
5 ounces very thinly sliced sopresatta
5 ounces very thinly sliced salami
1/2 cup fresh basil leaves
5 ounces very thinly sliced prosciutto
6 ounces sliced mozzarella cheese
3 cups 1-inch pieces iceberg lettuce
3 cups 1-inch pieces romaine lettuce
2 cups 1/4-inch julienned strips radicchio
1 cup 1/4-inch julienned strips endive
1/2 cup pepperoncini, cut in thirds
1/2 cup peppadews, quartered
1/2 cup black olives, quartered
1/3 cup balsamic vinegar
1 teaspoon finely chopped fresh oregano leaves
2 teaspoons finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely minced garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
3 tablespoons grated Parmesan

1
On a small cutting board, lay down a piece of plastic wrap, about 2 feet long.
2
Stack the provolone cheese in the center in a roughly 5-inch area.
3
Layer the sopresetta on top of the provolone followed by layers of salami, basil leaves, prosciutto, and mozzarella.
4
Wrap tightly in plastic wrap, place in refrigerator, a 1/2 hour, with a heavy plate on top to press mixture together.
5
In a large salad bowl, toss together lettuces, pepperoncini, peppadew and olives.
6
In a small bowl combine balsamic vinegar, oregano, parsley, thyme, garlic, salt and pepper.
7
Slowly whisk in oil to incorporate.
8
Remove cheese and meat stack from refrigerator and slice it into 2 1/2-inch strips that are 1/4-inch thick.
9
Add dressing to salad and toss.
10
Decorate top with meat and cheese pressed slices.
11
Garnish with Parmesan.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 ounces sliced provolone cheese, 5 ounces very thinly sliced sopresatta, 5 ounces very thinly sliced salami, 1/2 cup fresh basil leaves, and more.

Yes, Italian Stallion Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Italian Stallion Salad

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