Red Pepper and Endive Slaw with Soppressata

Red Pepper and Endive Slaw with Soppressata

Red Pepper and Endive Slaw with Soppressata

By Food & Wine
20 minutes

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Details
  • Servings:   6
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   salad
Cuisine
  • american
Comments
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
Instructions

Red Pepper and Endive Slaw with Soppressata serves 6 original recipe by Food & Wine.

View original preparation instructions

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