Salami Bread Salad
This is an easy weeknight meal to make the most of your harvest of summer vegetables. Grab your favorite Red Table Meat Co. salami and use bread you have on-hand—especially any old ends you have lying around. Serves: 6
• 8 cups of bread, chopped into one-inch pieces
• 1 cup diced Red Table Meat Co. salami
• ½ cup diced Red Table Meat Co. pancetta or guanciale
• 1 large garden onion, minced
• 2 garlic cloves, chopped
• ½ lb good butter
• ½ cup olive oil
• 4 cups of greens (chard, mustard, kale, or rapini) roughly chopped
• 2 cups cherry tomatoes, halved
• 3 cups of garden vegetables (whatever you have on hand—green beans, snap peas, kohlrabi) chopped into one-inch pieces
1. Fry pancetta/guanciale over high heat, in a pan large enough to handle all the meat in a single layer. Cook for 5-8 minutes stirring the meat constantly to avoid burning one side.
2. Once crispy and golden, pour into a colander to drain the fat. Add bread to pan and let it brown—careful not to move it too much.
3. Add butter and oil as needed and add vegetables and salami to pan. Let vegetables cook 4-5 minutes, until al dente.
4. Add greens and let the whole pot steam a bit. Season with salt before the greens wilt to avoid salty spots.
5. Add tomatoes and cook until just warm.
Serving suggestions: Garnish with fresh herbs or a good grating cheese like Pecorino Romano or Parmesan. Or try it topped with soft-poached eggs!