Insalata Di Arrosto Al Peperoncino. |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Roast and peppers salad. One of the recipes you can make with the leftovers from Roast Stuffed W/Summer Vegetables (Arrosto Di Vitello Variegato Ingredients:
4 slices of cold roast |
16 pieces bocconcini (mini mozzarella balls) |
1/2 cup red pepper, sliced |
2 pepperoncini peppers, sliced |
1 teaspoon oregano |
4 tablespoons olive oil |
1 tablespoon lemon juice |
1 teaspoon kosher salt (or to taste) |
1/2 teaspoon black pepper |
Directions:
1. Cut the roast slices into small sticks.
2. Mix in a salad bowl with the mozzarella and red peppers.
3. In another bowl whisk together olive oil, lemon juice, oregano, salt and pepper.
4. Pour over salad and mix well.
5. Decorate with peperoncini slices.
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