John Myers
Ruccola Salad with Truffle Salami
The perfect ruccola salad with truffle salami recipe with a picture and simple step-by-step instructions.
- 750 g Arugula
- 150 g Italian truffle salami, thinly sliced
- 20 Pc. Olives Kalamat, black
- 4 Pc. Spring onions fresh
- 12 Pc. Cocktail vine tomatoes
Salad dressing
- 1 tablespoon Honey dijon mustard
- Extra virgin olive oil
- 3 tablespoon Honey balsamic vinegar
- Sea salt fine
- Colorful pepper
- Wash the rocket and spin dry, if you don’t have a salad spinner, simply put the salad in a clean tea towel and spin it by hand (this is best done on the balcony or terrace, risk of splashing). Arrange the rocket salt decoratively on a plate. Drain the olives on a kitchen towel, alternatively you can of course also use the normal pitted black olives, but rinse them off once. Peel the spring onions and “just” cut off the lower roots. Cut off half of the upper green, wash and cut into fine rings. Quarter the washed cherry tomatoes. Now arrange everything decoratively on the rocket salad. Have the truffle salami cut thinly at the sausage counter, then spread it over the salad. DRESSING: Mustard, honey-balsamic vinegar (any other vinegar works as an alternative, but then please do not add a teaspoon of honey), add olive oil and 4 tablespoons of water, add salt and pepper and either shake vigorously in a clean jam jar or mount with a whisk or magic wand . I always serve the dressing separately with the salad, so everyone can “dress” their own salad. Freshly baked ciabatta tastes wonderful with it. So now have fun and enjoy your meal
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