Salumi Platter with Almond Red Pepper Sauce


CSA Member Katrina Madden shared this recipe. She says, ". The red pepper sauce is delicious as a dip for peeled and sliced (raw) turnips. My 4 year old even likes it!"

What the French call charcuterie, the Italians call salumi. It's worth the effort to find the best cured meats available. A good assortment could include prosciutto di Parma, mortadella, and a few varieties of salami, such as Genoa and Calabrese. At the supermarket, skip the packaged stuff and get your salumi freshly sliced at the deli counter.

6-8 Servings

Red Pepper Sauce
1 garlic clove, peeled
1/4 cup salted roasted almonds
1/2 cup drained roasted red peppers from jar
1/2 cup mayonnaise
6 fresh basil leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice

Vegetables and Salumi
6 radishes, trimmed
4 small turnips, trimmed
4 medium carrots, peeled
1 medium fennel bulb, halved lengthwise
1 4-inch piece English hothouse cucumber
1 pound assorted thinly sliced salumi
1/2 cup assorted brined olives
1 baguette, thinly sliced

For Red Pepper Sauce: With machine running, drop garlic into mini processor; process until finely chopped. Add nuts and process until finely chopped. Add all remaining ingredients and process until mixture is smooth. Transfer to small bowl. Season with salt and pepper. Cover and chill at least 30 minutes and up to 1 day.

For Vegetables and Salumi:Using V-slicer or mandoline, thinly slice all vegetables lengthwise. Arrange on rimmed baking sheet between layers of damp paper towels and refrigerate at least 30 minutes and up to 2 hours. Arrange vegetables around the rim of large platter. Arrange salumi in center. Scatter olives over. Serve with red pepper sauce and sliced bread.