In the cooler months, I
When I make this I always cube the salami and include an equal amount of cubed cheese, something creamy and mild to offset the saltiness of the salami and the tang of the dressing. Curls of parmesan would be good, too.
Often I just use tomatoes (romas nearly always taste good, just please don’t refrigerate ‘em!), salami, and cheese with the dressing. Mmmmmm.
Been awhile since I peeked in, great to see that you are still a ‘foodie’
MMMmm. Bigass beefsteak tomatoes. You know, if are willing to brave a trip to New Jersey, their farmers markets have the BEST bigass beefsteak tomatoes in the Western Hemisphere.
A number of years ago I discovered “pepper medley” which is a combination of black, pink, white and green peppercorns with some allspice and tarragon. I haven’t used straight black pepper since. It has become so popular that it is available in its own grinder marketed under the McCormick brand. I have looked for it in its original form in a regular spice jar so I could use my $100 grinder, but it tastes so good that the grinder now resides in a drawer that I haven’t looked into in quite a while.
Sounds good, although I might do 4 oz of a nice dry soppressata and 4 oz of San Daniele ham instead of 8 oz of secchi. But when you’re talking about cured, salty Italian meats, it’s hard to go wrong.
I made Melissa’s all-day slow cooked lamb for a dinner party last week, and it rox0red, as the kids say.
Must be something in the air…we had a similar salad knosh Wednesday evening with thin silvers of peppery Coppa…tasty it was too.
I’d suggest adding some chunks of Point Reyes Farmstead Original Blue…or curls of Mt. Tam from Cowgirl Cremery…which I’m snarfing down right this minute layered on a crispy matzoh…washed down with a Heslip Family Winery ’03 Zin.
Doesn’t get much better than that.
| VIEW MOBILE SITE
Copyright © 2005-2015 PJ Media All Rights Reserved. v1.000041c