Capicola Salad with Arugula & Shaved Parmesan

This is a nice salad for a holiday buffet – peppery baby arugula paired with involtini di capicola (rolled capicola).  Capicola is an Italian cured pork.  I have also used Bresaola for this salad, which is an Italian cured beef.  Feel free to use your favorite ingredient.

INGREDIENTS:

1 lb. Capicola

1 Cup Ricotta, Whole Milk

Salt & Pepper to Taste

3 Cups Baby Arugula

½ Cup Shaved Parmesan Cheese

½ Cup Kalamata Olives, Pitted

Dressing:

1 Tsp. Kosher Salt

4 Tbsp. Extra Virgin Olive Oil

2 Tbsp. Balsamic Vinegar

 

DIRECTIONS:

Capicola: Layer each slice of capicola on a platter.  Top each piece of capicola with 1 tsp. of ricotta and sprinkle with salt & pepper.  Roll the capicola and set aside.  Meanwhile, in a large mixing bowl, add the baby arugula, shaved parmesan cheese and kalamata olives.  Top with kosher salt, then drizzle with extra virgin olive oil and balsamic vinegar.  Toss well to combine flavors, then season to taste as desired.  Plate the capicola rolls on the salad plates and serve the salad with the capicola.  

 

ZUPPA E INSALATA - CAPICOLA SALAD WITH ARUGULA

& SHAVED PARMESAN

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