A fresh and refined salad that highlights our Peppered Veal Coppa. Perfect for a light lunch or an elegant starter.
Ingredients (serves 2)
For the salad:
- 100g LAKOUM Peppered Veal Coppa
- 100g fresh arugula
- 50g Parmesan shavings
- 10 cherry tomatoes
- 30g pine nuts
For the vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- Salt and freshly ground pepper
Preparation (15 minutes)
Step 1: Prepare the ingredients
Wash and dry the arugula. Halve the cherry tomatoes. Dry-toast the pine nuts in a pan for 2-3 minutes until golden.
Step 2: Prepare the vinaigrette
In a bowl, mix olive oil, balsamic vinegar, and honey. Season with salt and pepper. Emulsify with a fork.
Step 3: Assemble the salad
Arrange the arugula on a large platter. Add the cherry tomatoes and LAKOUM Coppa slices. Sprinkle with Parmesan shavings and toasted pine nuts.
Step 4: Season
Drizzle with vinaigrette just before serving. Gently toss at the table.
Chef's Tips
- Temperature: Take the Coppa out of the refrigerator 10 minutes before serving to release all its aromas.
- Variation: Replace Parmesan with Pecorino for a more robust flavour.
- Drink pairing: Alcohol-free rosé (Provence style) or alcohol-free white wine (Sancerre, Chablis style).
Why this recipe works
The delicate flavour of our Peppered Veal Coppa pairs perfectly with the slight bitterness of arugula. Parmesan adds an umami note, while toasted pine nuts provide a crunchy texture. The honey-balsamic vinaigrette balances the dish with a sweet and tangy touch.
The heritage of tradition, the signature of excellence.