Witlof Salad with Coppa, Anchovies, Caperberries & Pecorino

Inspired by Simone Agostino, this Witlof Summer Salad with Coppa, Anchovies, Caperberries, and Pecorino is fresh, bold, and packed with flavour. Featuring Re & Sons Coppa, this summer salad is perfect for light lunches or festive entertaining and is a delicious way to showcase artisanal flavours at home.

Ingredients

Salad:
• 1 packet Re & Sons Coppa Mild
• 4 Witlof (red and green)
• 2 Celery Stalks
• Handful of caperberries
• Pecorino Cheese (with peppercorns)
Dressing:
• 2 Anchovies
• 1/4 cup Extra Virgin Olive Oil (EVOO)
• 1 tsp Dijon Mustard
• 1 tsp Mayonnaise
• 2 tbsp Red Wine Vinegar
• Salt & freshly cracked Black Pepper

Method

1. Prepare the Salad:
Gently pull the leaves off the Witlof and place them into a mixing bowl. Cut the hearts in half, trimming the stems slightly, and set aside. Thinly slice the celery on the diagonal and add to the bowl.
2. Make the Dressing:
In a small bowl, mash the anchovies with the EVOO until dissolved. Whisk in the Dijon Mustard, Mayonnaise, and Red Wine Vinegar until emulsified. Season with Salt and freshly cracked Black Pepper to taste.
3. Combine:
Pour the dressing over the Witlof and celery, tossing lightly to coat evenly.
4. Assemble the Plate:
On a serving plate, arrange the Coppa in a circle. Place the dressed salad in the centre, layer in the Witlof hearts, and scatter the Caperberries on top.
5. Finish:
Generously grate Pecorino Cheese over the salad and drizzle with a little more EVOO for extra richness.

Chef’s Tip:
This salad shines when served fresh, letting the mild, delicate flavours of the Coppa take centre stage. Pair it with a crisp white wine or a light aperitif for a truly indulgent experience.