From one Chef Dave to another, that looks awesome...............but why not dice up the meat sections a little more bite mouth sizeds?
different styles, different presentations make it all pretty, but in the end you want to chow down and eat it.
Quote:
Originally Posted by dafischer
Cool dinner for a hot summer's night.
Torn Lettuce
Thin sliced Vidalia onion
Rolls of Pepperoni, Capicola, & Proscuttini.
Wedges of sliced Provolone
Strips of roasted red pepper
A Pepperoncini pepper
Italian seasoning
Cracked black pepper
Chifonnade of fresh, garden grown Basil.
Served it with a very good bottled dressing, Cardini's Light Balsamic Vinaigrettte.
It was a wonderful dinner. |