Floyd’s Italian Salad

Floyd's Italian Salad

PLATE OF SUNSHINE RATING: Scorching hot (but not humid)

The recipe, from Feast of Floyd (which I picked up in hardback for £3 in a charity shop, the best bargain I have ever found):

“A robust salad that goes down well with lots of red wine – a good starter for filling hungry people!”

100g short-cut macaroni or small pasta shells

100g green peas, cooked

50g lean ham, chopped or sliced

50g salami, chopped or sliced

50g mortadella, chopped or sliced

50g black olives, stoned

1 teaspoon French mustard

150ml mayonnaise*

Salt

Freshly ground black pepper

Cook the pasta in boiling salted water until it is al dente, drain and refresh very well under cold running water. Allow to drain thoroughly, then mix with the remaining ingredients. Season to taste with salt and pepper. Serve immediately.

(Serves 3 – 4.)

*I used Hellman’s, not home-made.

I served this up as a starter at a small December dinner with old friend Ben and Ryan, and I’m delighted to report it was absolutely wonderful. Extraordinarily simple, filled with marvellous, cold Italian meats, lovely green peas and topped off with the French mustard, which adds a sharp dash of extra flavour.

I cannot recommend this recipe enough. Go try it now! It will not disappoint. In fact, I intend to serve it up again for a forthcoming dinner, only this time I’ll make double, because all of us enjoyed two servings.

Floyd is absolutely right – it’s robust and goes down a storm with red wine. Ham, salami, mortadella, olives – flavour, flavour, flavour! Fantastic.

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