This southern Italian salad usually uses capocollo or sopressata but coppa di parma (cured pork shoulder) is easier to get hold of. If you can't find it, any good quality Italian salami will do – except the bright pink one!
150g rocket, stemmed and washed
2 heads of chicory, separated into leaves
10 slices of coppa di parma, cut into thin strips
10 semi-dried tomatoes, cut into thin strips
¼ red onion, thinly sliced
10 basil leaves, roughly torn
2 tbsp pinenuts, toasted
50g pecorino shavings
For the dressing
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 pinch of ground nutmeg
Salt and pepper
1. In a salad bowl place the rocket, chicory, onion, coppa di parma, tomatoes, basil, half the pinenuts and pecorino.
2. Mix together the oil, vinegar, nutmeg, salt and pepper. Toss together with the salad ingredients.
3. Scatter with the remaining pinenuts and pecorino.