Appetizer: Salami Carpaccio

Name: Appetizer: Salami Carpaccio
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 20 g Pine nuts; 2 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Honey; 2 TABLESPOONS + 4 tsp olive oil; 250 g red and yellow pepper; 1 Shallot; 2 stem(s) Basil; 32 (à 1 g) wafer-thin slices of salami; 4 TSP Balsamic vinegar; 20 g sliced parmesan cheese; 7-10 Tbsp Rocket

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

20 g Pine nuts
2 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Honey
2 TABLESPOONS + 4 tsp olive oil
250 g red and yellow pepper
1 Shallot
2 stem(s) Basil
32 (à 1 g) wafer-thin slices of salami
4 TSP Balsamic vinegar
20 g sliced parmesan cheese
7-10 Tbsp Rocket

Directions

1
Roast the pine nuts in a pan without fat, take them out. For the vinaigrette, whisk wine vinegar, salt, pepper and honey. Add 2 tablespoons of oil drop by drop. Clean, wash and finely dice the peppers.
2
Peel the shallot and cut into fine cubes. Mix bell pepper, shallot and dressing. Wash basil, shake dry, pluck leaves from the stalks and cut into fine strips. Arrange salami and salad on plates.
3
Sprinkle each plate of salami with a teaspoon of balsamic vinegar and a teaspoon of oil. Sprinkle with parmesan and pine nuts and garnish with rocket.