Belgian salad with salami
Instructions
Clean the Endive heads, removing the outer leaves, wash them, let them drain upside down for a long time in a basket.
Then finely slice them up.
Thinly slice the salami and shredded the kernels of nuts.
Mix in a bowl the mayonnaise sauce with a spoonful of mustard, then stemperatela with a few drops of Worcestershire sauce, olive oil and vinegar, adding and stirring continuously with a wooden spoon.
Combined in a salad bowl salad, salami and the kernels of nuts, pour the seasoning sauce, stir gently and serve immediately or keep in a cool place until ready to bring to the table.
Ingredients and dosing for 4 persons
- 4 tufts of belgian salad (endive)
- 1 cacciatorino salami
- 8 shelled walnuts
- 5 tablespoons of mayonnaise
- 1 tablespoon of mustard
- Few drops of worcestershire sauce
- 1 tablespoon of wine vinegar
- 3 tablespoons of olive oil extra virgin