Servings: 6 to 8
Using the highest quality ingredients is key to this salad. Chef Evans used Di Palo’s cacciatorini (hunter’s sausage) that’s rich with red wine and garlic. A tip for easily removing a dried salami casing: soak the links in warm water for 10 minutes to loosen the casing. Sicilian Castelvetrano olives are a good choice for their meaty, fruity, buttery flavor.
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