Recipes

Ingredients

• 1/3 cup (75 mL) Mastro extra-virgin olive oil
• 1/4 cup (60 mL) red wine vinegar
• 1 shallot, finely chopped
• 1/4 tsp (1 mL) each salt and pepper
• 4 cups (1 L) shredded radicchio
• 2 cups (500 mL) thinly sliced fennel
• 1 pkg (150g) Mastro® Genoa Salami
• 1 cup (250 mL) thinly sliced red onion
• 1/2 cup (125 mL) halved pitted black olives
• 1/2 cup (125 mL) shaved Parmesan cheese
• 1/2 cup (125 mL) chopped flat-leaf parsley
• 1 loaf day-old Italian bread, torn into bite-size pieces (about 6 cups/1.5 L)

Directions

1. In large bowl, whisk together olive oil, vinegar, shallot, salt and pepper.
2. Add radicchio, fennel, salami, red onion, olives, Parmesan cheese, parsley and bread; toss to combine.
3. Tip: If using fresh bread, spread pieces on a baking sheet and bake in 375°F (190°C) oven for about 10 minutes or until crisp.