Recipe by l'ecole
This is a take on a recipe included in Mark Bittman's "101 Simple Salads for the Season," published in the *New York Times* in 2009 (it was #75). He just suggested ingredients, but did not give proportions; my addition (the Lower East Side?) is the Dijon mustard. Not the healthiest of salads, but some good!
- 6 ounces prosciutto, cut into small cubes
- 6 ounces genoa salami, cut into small cubes
- 6 ounces mozzarella cheese, cut into small cubes (can substitute Provolone)
- 6 ounces pepperoncini peppers, thinly sliced
- 2 medium tomatoes, diced
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- salt and pepper, to taste
Directions See How It's Made
- Combine first 5 ingredients in a large bowl.
- Mix together the olive oil, red wine vinegar, Dijon mustard, salt and pepper in a separate small container.
- Pour over salad.
- Refrigerate for an hour.
- Serve cold with a nice crusty bread for sopping up the dressing!