Mortadella and pistachios salad

The salad with mortadella and pistachios is a fresh dish, ideal for a summer lunch or as a tasty appetizer. Here is the recipe with my Italian twist:

Ingredients

• 100 g of thick-sliced mortadella
• 50 g of shelled pistachios
• 200 g of mixed salad (lettuce, rocket, baby spinach, for example)
• 1 small red onion
• 2 tablespoons of balsamic vinegar
• 4 tablespoons of extra virgin olive oil
• Salt and pepper, to taste

Preparation

1. Start by toasting the pistachios in a non-stick pan for a few minutes until they become slightly golden. Let them cool, then coarsely chop them.
2. Cut the mortadella into cubes or strips, depending on your preference.
3. Thinly slice the red onion.
4. In a large bowl, mix the mixed salad with the sliced red onion.
5. Prepare an emulsion with extra virgin olive oil, balsamic vinegar, salt, and pepper to your taste.
6. Add the mortadella and toasted pistachios to the salad.
7. Dress the salad with the prepared emulsion and gently mix so all the ingredients are well flavored.
8. Let it rest for a few minutes before serving, so the flavors can meld together.

Curiosity

Mortadella is a sausage originating from the city of Bologna, in northern Italy. Its production dates back to at least the Middle Ages, and its name may derive from the Latin word “mortarium”, which referred to a mortar used to grind meat. The addition of pistachios adds a Sicilian touch to the dish, as Sicily is known for the cultivation of these nuts.