Charcuterie Salad
User Reviews
5.0
15 reviews
Excellent
-
Total Time
20 mins
-
Servings
8 servings
-
Calories
245 kcal
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Course
Main Course
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Cuisine
American
Charcuterie Salad
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A charcuterie salad will make a salad lover out of anybody, I guarantee it! This gutsy main course salad has everything your favorite charcuterie board has, plus a bright fresh crunch.
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Ingredients
- 1 small head radicchio, chopped
- 1 head gem lettuce or other dense crunchy lettuce, chopped
- 8 lices salami, pepperoni, prosciutto, and coppa ham
- 1/2 cup small hard sausage, sliced into disks
- 1 cup hard cheeses cut into small cubes, I like to mix orange and white cheeses, some veined or with inclusions like pepper jack for interest.
- 1/4 cup crumbled blue cheese
- 1/4 small red onion, slivered
- 1/2 cup olives, stuffed or plain (make sure they’re pitted) I like a mix of shiny black oil cured olives, kalamata olives, and green olives for variety.
- 1/4 cup pickled peppers, check out your supermarket olive bar for a selection.
- 1/2 cup tiny marinated mozzarella balls (I coat the plain ones in olive oil and Italian herb blend)
- 1/3 cup marinated artichokes
- 1/2 cup small cherry or grape tomatoes, halved
dressing
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp Italian seasoning
- Pinch salt
Instructions
- Whisk together the dressing and taste it to adjust any of the ingredients.
- Layer the lettuces into a wide shallow salad bowl. If you are serving the salad right away, I like to lightly dress the greens at this point.
- Arrange the rest of the ingredients in groupings over the top of the lettuce. You can fold slices of meat, slice them, or roll them.
- You can dress and toss the salad at this point. Alternatively you can bring the salad to the table without tossing and serve the dressing on the side.
- You can make this up to a few hours in advance and refrigerate. In this case leave off the tomatoes and dressing until just before serving.
Notes
- I put in measurements because this is technically a recipe, but really you should just take them as suggestions. There are no rules here and I love to chop and drop my ingredients in freeform fashion.
- When I make salad for a crowd I allow a large handful of greens per person, and then add a few more for good measure. With that base you can feel free to improvise for the add ins.
Nutrition Information
Show Details
Calories
245kcal
(12%)
Carbohydrates
3g
(1%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
32mg
(11%)
Sodium
678mg
(28%)
Potassium
216mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1020IU
(20%)
Vitamin C
6mg
(7%)
Calcium
169mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 678mg | 28% |
| Potassium | 216mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 6mg | 7% |
| Calcium | 169mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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