Coppa Stagionata: A premium cured pork shoulder made with the pig’s capocollo, flavoured with spices like cloves and cinnamon, typical of the Cesena area of Italy.
Serves 2, prep time 15 minutes
INGREDIENTS
½ Radicchio lettuce
12 slices of coppa stagionata
2 small cooked beetroots
10 sun dried tomatoes
6 radishes thinly sliced
A handful of watercress
½ a Fuji apple, cut into matchsticks (or Julienned)
FOR THE DRESSING
100g hummus
1 tbsp of cider vinegar
50ml of water
1 tsp of miso paste
METHOD
Combine the ingredients and mix thoroughly, place in an airtight container and chill.
TO ASSEMBLE THE SALAD
Cut the lettuce into quarter segments, rinse and drain.
On a serving plate, add a layer of lettuce.
Fold the slice of coppa stagionata into quarters and push into the gaps between the lettuce.
Cut the beetroot into segments and place evenly over the lettuce.
Add the sun dried tomatoes, thinly sliced radishes, top with watercress and apple.
Drizzle with dressing and serve.