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Stuffed Salad Rolls

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Stuffed Salad Rolls

The perfect stuffed salad rolls recipe with a picture and simple step-by-step instructions.

  • 60 g Poultry mortadella
  • 10 Pc. Black pitted olives
  • 50 g Pickled feta cheese
  • Salt and pepper
  • 0,5 bunch Parsely
  • 8 leaves Romaine lettuce
  • 2 tbsp Olive oil
  1. Cut the mortadella into strips. Chop the olives, dice the sheep’s cheese. Mix with the olives and mortadella strips, and season with salt and pepper. Wash the parsley, shake dry, pluck the leaves from the stalks and roughly chop. Mix with the filling. Wash, pat dry and lay out the lettuce leaves, overlapping the small leaves. Spread the filling on the lettuce leaves, roll up and secure with toothpicks. Heat the olive oil in a pan and sauté the salad rolls on all sides for about 5 minutes at a low temperature. Serve with bread.
Dinner
European
stuffed salad rolls

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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