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Salami and Arugula Salad with Lemon Dressing

Counter 08 · Sausage & Charcuterie

Salami and Arugula Salad with Lemon Dressing

Peppery baby arugula tossed with a honey-lemon shallot vinaigrette, folded petals of Genoa salami and toasted pine nuts. Quick, bright and hearty enough for lunch.

4.2 88 cooks rated this
Prep
15 min
Cook
3 min
Serves
4
Level
Easy
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Italian trattorias often send out arugula with whatever cured meat is on the slicer, and salami is one of the best matches because its fat softens the leaf's bite. The dressing is built on a macerated shallot, which takes the harsh edge off in five minutes and makes the vinaigrette taste rounder. Dress the greens with your hands and use less than you think; arugula wilts quickly under heavy dressing. Folding each salami slice into a loose petal makes the salad look full and keeps the slices from clumping.

Method

  1. Toast the pine nuts in a dry skillet over medium-low heat for about 3 minutes, shaking often, until golden in spots. Tip onto a plate to cool.

  2. Stir the shallot into the lemon juice with a pinch of salt and let it sit 5 minutes. Whisk in the mustard and honey, then drizzle in the olive oil while whisking until emulsified.

  3. Fold each salami slice in half and then in half again to make loose petals.

  4. Put the arugula in a wide bowl, add two thirds of the dressing and some pepper, and toss gently with your hands just until the leaves shine.

  5. Spread the greens on an oval platter, tuck the salami petals in among the leaves, spoon the remaining dressing over the salami and scatter the pine nuts on top. Serve right away.

Hand cutting a sausage into thin coins on a wooden board
Cutting a sausage into thin coins
Sliced salami and chorizo fanned across a small wooden board
Salami and chorizo sliced for the board

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