BBQ Bissli has always been my favorite flavor – aside for the taste, I loved the twisty texture that I would eat in layers! I even made a homemade version (using dried pasta) in my cookbook, Totally Kosher (fans say it’s even better than the original!).
When I thought about how to use this flavor in a fun away, my mind went to ITALIAN ANTIPASTO SALAD – a mix of salumi and briny ingredients + corkscrew pasta that makes a great meal in a bowl. Of course I used the Bissli in place of the pasta here (same shape, same mouthfeel!) and the result is so satisfying!
Italian Antipasto Salad
6oz. baby button mushrooms
1 tbsp extra virgin olive oil
salt and pepper, to taste
1/4 of 14oz. log @abelesheymann salami
7oz arugula
1 3.8oz can sliced black olives, drained
1/4 cup sliced pepperoncini or Shifka hot peppers
1/2 large red onion, thinly sliced
1/4 cup sliced marinated sundried tomatoes
1 2.5oz bag BBQ Bissli
Dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
1 tbsp honey
2 tsp whole grain mustard
salt and pepper, to taste
First roast the mushrooms: spread them out on a baking sheet and toss with olive oil, salt and pepper. Bake at 400 degrees for 20 minutes.
While the mushrooms are roasting, slice the salami into thin slices, stack them and slice into ribbons.
Aassemble the salad. In a large shallow bowl, add the arugula, olives, red onion, salami ribbons, salami, sundried tomatoes and Bissli.
In a small bowl, whisk the dressing ingredients. Add the mushrooms to the salad once slightly cooled and stir in the dressing. Serve.
