Salami Carpaccio with Paprika Concassée

Name: Salami Carpaccio with Paprika Concassée
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 1 small red and yellow peppers; 1 Shallot; 1 TABLESPOON White wine vinegar; 7-10 Tbsp salt and pepper; 1 TABLESPOON + 2 tsp olive oil; 50 g Arugula; 100 g wafer-thin salami slices (e.g. Parma or fennel salami); 4 TSP Balsamic vinegar; 20 g Parmesan (piece)

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
1 small red and yellow peppers
1 Shallot
1 TABLESPOON White wine vinegar
7-10 Tbsp salt and pepper
1 TABLESPOON + 2 tsp olive oil
50 g Arugula
100 g wafer-thin salami slices (e.g. Parma or fennel salami)
4 TSP Balsamic vinegar
20 g Parmesan (piece)

Directions

1
Roast pine nuts in a pan without fat, remove.
2
For the paprika concassée, clean and wash the peppers and cut them into very fine cubes. Peel and finely dice the shallot. For the vinaigrette, mix wine vinegar, salt and pepper. Fold in 1 tablespoon of oil.
3
Mix with paprika and shallot.
4
Wash the arugula, shake dry. Arrange salami in a circle on four plates. Sprinkle with balsamic vinegar and the rest of the oil. Place the concassée in the middle. Sprinkle everything with pine nuts, and sprinkle Parmesan cheese on top.
5
Ciabatta is delicious with it.