The Friulian Speck and Apple Salad is a celebration of the culinary heritage of Northern Italy, particularly from the Friuli Venezia Giulia region. Nestled between the Alps and the Adriatic Sea, this region boasts a cuisine that is as diverse as its geography. Its dishes often blend the flavors of Italy with those of nearby Austria and Slovenia, resulting in a unique gastronomic identity. This salad reflects Friuli’s philosophy of combining high-quality, local ingredients to create dishes that are both simple and elegant.
At the heart of this recipe is speck, a prized cured meat that originates from the Alpine regions. Speck is similar to prosciutto but has a distinctive smoky flavor, thanks to its curing process, which involves spices such as juniper and bay leaves along with light smoking. It is a quintessential Friulian ingredient and lends a deeply savory, smoky note to this salad. Its paper-thin slices provide a delicious contrast to the crisp, tart apples, which are also a star of this dish. Apples are abundant in northern Italy, where they thrive in the cooler climate. Their natural sweetness and acidity lend balance to the intense flavors of the speck, adding a refreshing brightness to the overall taste.
Another essential component of the dish is arugula, which adds a peppery, slightly bitter undertone. This leafy green is commonly used in Italian salads for its ability to add depth to the dish. The toasted walnuts contribute crunch and nutty richness to the salad, further enhancing the texture and flavor profile. This combination of ingredients beautifully encapsulates the Italian ethos of layering contrasting flavors and textures to create harmony.
The dressing brings all the elements together. A simple emulsion of extra virgin olive oil, apple cider vinegar, honey, salt, and pepper underscores the quintessential Italian approach to letting high-quality ingredients shine. The honey complements the tartness of the apples, while the apple cider vinegar ties back to the fruit’s inherent flavor, adding brightness without overpowering the dish. The extra virgin olive oil, preferably from a well-regarded Italian brand, adds a luxurious, grassy finish to the salad.
This recipe is a testament to the artistry of Italian cuisine, where simplicity meets sophistication. Its beauty lies in its ability to deliver a symphony of flavors and textures using just a handful of ingredients. Moreover, it is incredibly versatile. It can serve as a light lunch, a refreshing appetizer, or even a side dish to accompany a larger meal. The optional vegan adjustments, such as substituting smoked tempeh for speck and maple syrup for honey, make it adaptable to dietary preferences, further showcasing the inclusivity of Italian culinary traditions.
For me, this salad was inspired by my travels across Friuli Venezia Giulia, where I encountered the unpretentious yet vibrant flavors of the region. Each bite tells a story of the land, the people, and their respect for food as an expression of culture and community. The Friulian Speck and Apple Salad isn’t just a dish—it’s a journey into the heart of Northern Italy.
Friulian Speck and Apple Salad
Ingredients
- 100 grams Speck thinly sliced
- 2 medium Tart apples such as Granny Smith, thinly sliced
- 100 grams Arugula fresh, washed and dried
- 50 grams Walnuts toasted and roughly chopped
- 60 ml (affiliate link)olive oil quality Italian brand
- 30 ml (affiliate link)Apple cider vinegar
- 1 tablespoon (affiliate link)Honey
- 1 pinch (affiliate link)Salt to taste
- 1 pinch (affiliate link)ground black pepper freshly ground, to taste
Instructions
- Begin by preparing the dressing. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, salt, and freshly ground black pepper until emulsified. Set aside.
- In a large salad bowl, combine the arugula, thinly sliced apples, and toasted walnuts.
- Tear the thinly sliced speck into rustic pieces and scatter them evenly over the salad mixture.
- Drizzle the prepared dressing evenly over the salad. Toss gently to coat the ingredients, taking care not to bruise the arugula leaves.
- Adjust seasoning with additional salt and pepper if needed before serving.