Crushed fennel seeds and black pepper, combined with the sweet, smoky profile of Kashmiri chilli powder, make the soppressata salad dressing sing with flavor. Soppressa can be used in place of soppressata, and though I haven’t tried it yet, I think salami would also be grand here. This recipe is available to paid subscribers of my newsletter, The Flavor Files, on Substack. Get the recipe here. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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