RCI-SN.003.0224.001
Salami Slam
This is something we use on a very regular basis when friends just pop in...
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- Chicken Salami - about 3-4 pieces per person1 unit
- a small lettuce head - leaves all picked out1 unit
- peanuts- crushed into a rough chunky state1 unit
- apple cider or vinegar1 unit
- 1 unit
- 1 unit
Method
1
Slice the chicken salami into thin rounds, approximately 1/4-inch thick, and arrange on a cutting board.
2
Wash and dry the lettuce leaves thoroughly, then tear them into bite-sized pieces and place in a large mixing bowl.
5 minutes
3
Toast the crushed peanuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly darkened.
5 minutes
4
Transfer the toasted peanuts to a small bowl and set aside to cool slightly.
2 minutes
5
In a separate small bowl, whisk together the apple cider vinegar, honey, and mustard until fully combined and emulsified.
3 minutes
6
Heat a large skillet over medium-high heat and add the sliced salami in a single layer, cooking until the edges begin to curl and the surfaces show light browning.
8 minutes
7
Remove the salami from the skillet and let cool for 1-2 minutes, then cut each round in half or into bite-sized pieces.
2 minutes
8
Add the warm salami pieces to the bowl with lettuce, pour the vinaigrette over top, and toss gently to coat all ingredients.
2 minutes
9
Divide the salad among four serving plates and top each portion with an equal amount of the toasted crushed peanuts.
2 minutes
10
Serve immediately while the salami is still warm and the contrast with the cool lettuce is at its best.