A tasty mixed vegetable and salami salad with a distinctly Italian flavour, Piedmont Salad may be served with crusty bread and butter for a light meal.
6 oz. salami, sliced and cut into large strips medium-sized celery stalks, trimmed, and coarsely chopped cooked fresh, or canned and drained, artichoke hearts, quartered
1 large green pepper, white pith removed, seeded and cut into julienne strips
4 oz. small button mushrooms, wiped clean and sliced
4 oz. cooked French beans
4 medium-sized tomatoes, sliced
1 lettuce heart, washed and torn into pieces garlic clove, crushed
1 teaspoon salt
1 teaspoon sugar
2 teaspoon black pepper
1 teaspoon prepared French or
4 tablespoons olive oil H tablespoons tarragon vinegar
8 black olives, halved and stoned
3 hard-boiled eggs, thinly sliced
2 teaspoons finely chopped fresh tarragon
Place all the salad ingredients in a large serving bowl and toss them together with two large spoons. Set aside.
Place all the dressing ingredients in a small mixing bowl and beat them together with a fork or a small wooden spoon until they are thoroughly blended.
Alternatively, place all the dressing ingredients in a screw-top jar, screw on the lid and shake vigorously for 1 minute, or until the dressing is well blended.
Pour the dressing over the salad ingredients and toss well with the spoons until the salami and vegetables are coated with the dressing.
Place the salad in the refrigerator and chill for 30 minutes.
Remove the salad from the refrigerator and toss it once more with the spoons. Garnish the salad with the olives and hard- boiled eggs and sprinkle over the tarragon. Serve immediately.