Hot Capocollo Salad - Schneiders

RECIPES

Hot Capocollo Salad

Hot Capocollo Salad - Schneiders

RECIPES

Hot Capocollo Salad

Bold spices and our Corsican-style Hot Capocollo raise this salad to a starring role on any table. Topped with a refreshing lemon-and-oil drizzle, it’s the ideal starter for a barbecued feast, or as a light meal on its own.

2-3
15

125 g Schneiders® Hot Capocollo, thinly sliced

2 cups Arugula

1/3 cup Roasted peppers, diced

½ cup Cooked chickpeas

½ tsp Smoked paprika

½ tsp Ground cumin

1 tsp Kosher salt, divided

½ cup of Fresh bread crumbs, fried until golden, reserved

40 g Manchego cheese, coarsely grated

2 tbsp Meyer lemon, finely diced

3 tbsp Olive oil, divided

1 tbsp Shallot, finely diced

Juice of half a lemon

Combine Meyer lemon, 2 Tablespoons of olive oil, shallot, lemon juice and a ½ teaspoon of salt in a small bowl and let sit for 10 minutes.

In another small bowl combine peppers, chickpeas, smoked paprika, 1 Tablespoon of olive oil and cumin and a 1/s teaspoon of salt. Reserve.

To assemble the salad, first scatter arugula leaves on a large platter.

In a single layer lay the Hot Capocollo over the arugula, then spoon the chickpea mixture over the meat.

Drizzle the Meyer lemon mixture over the salad and top with crispy bread crumbs and grated Manchego cheese.