Coppa with Fennel, Capers & Parsley Salad

A simple Italian-inspired plate of delicate Re & Sons Coppa served with a crisp, fresh fennel salad. 

Ingredients

For the Fennel Salad
1 large fennel bulb, very thinly sliced
1–2 tbsp capers, drained
2 tbsp fresh parsley, roughly chopped
For the dressing
1 tbsp extra virgin olive oil (EVOO)
1 tbsp fresh lemon juice
1 tbsp Dijon mustard
Salt, to taste
Freshly ground black pepper, to taste
To serve
Head to a good Italian deli and look for Re & Sons Coppa. Ask them to slice it thinly for you - they'll know exactly how to get it right.

Method

Make the dressing: In a small bowl, whisk together the EVOO, lemon juice and Dijon mustard in equal parts until smooth. Season with salt and freshly ground black pepper.
Prepare the salad: Slice the fennel thinly. Place in a bowl with the capers.
Dress the salad: Add enough dressing to lightly coat the fennel and toss well. Let stand for a few minutes to allow the flavours to come together while keeping the fennel crisp.
Plate: Arrange the coppa on a serving plate, folding or loosely rolling the slices for texture. Spoon the fennel salad alongside the coppa.
Finish: Garnish with parsley. Serve immediately.