How many servings does this recipe make?

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

What ingredients do I need for Red Pepper and Endive Slaw with Soppressata?

You need 9 ingredients. The key ingredients include: 2 tablespoons sherry vinegar, 1 tablespoon minced shallot, 1 tablespoon Dijon mustard, 1/3 cup extra-virgin olive oil, and more.

Is Red Pepper and Endive Slaw with Soppressata suitable as salads?

Yes, Red Pepper and Endive Slaw with Soppressata falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Red Pepper and Endive Slaw with Soppressata?

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

Red Pepper and Endive Slaw with Soppressata Recipe

Name: Red Pepper and Endive Slaw with Soppressata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Red Pepper and Endive Slaw with Soppressata – a delicious recipe with sherry vinegar, shallot, mustard, extra-virgin olive oil, Kosher salt, red bell peppers. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
199 kcal
Category
Salads

Eats Now Editorial Team

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Red Pepper and Endive Slaw with Soppressata

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