Salami chips sandwich with Mediterranean salad

Name: Salami chips sandwich with Mediterranean salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Sunflower oil; 12 (approx. 80 g) thin, oval salami slices; 1/2-425 ml can of artichoke hearts (3-4 pieces); 2 (approx. 180 g) Tomatoes; 40–50 g small-leaved rocket; 125 g Radicchio Salad; 1 Shallot; 3-4 Tbsp Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Sunflower oil
12 (approx. 80 g) thin, oval salami slices
1/2-425 ml can of artichoke hearts (3-4 pieces)
2 (approx. 180 g) Tomatoes
40–50 g small-leaved rocket
125 g Radicchio Salad
1 Shallot
3-4 Tbsp Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Olive oil

Directions

1
Heat sunflower oil in a large frying pan. Fry the salami slices in it in 3 portions until crispy, take them out, drain them on kitchen paper and let them cool down
2
Drain the artichokes and cut into slices. Wash, quarter, seed and dice the tomatoes. Sort the rocket, cut off long stems. Wash and drain the rocket. Clean, wash and cut radicchio into strips. Peel and finely dice shallot. Mix vinegar, diced shallots, some salt and pepper. Finally embezzle olive oil
3
Mix the artichokes, tomatoes, radicchio and rocket with the vinaigrette. Place 1 salami chip on each plate. Spread some lettuce on each plate and cover with 2 salami chips. Repeat the process with the remaining lettuce and chips. If necessary, grind some pepper on top and serve immediately. Served with baguette