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Grilled Mortadella Salad

  • Jan 22
  • 2 min read

After you try this salad… nothing else will compare.


@dorsognasmallgoods Mortadella is an authentic family recipe, rediscovered in the D’Orsogna family vaults — and when grilled thick and golden, it becomes the hero of this vibrant plate 👌 Paired with fennel, orange, pickled shallots and a zesty mustard dressing, this is tradition reimagined.




🛒 INGREDIENTS (Serves 2–4 as antipasto):


For the grilled mortadella:


For the pickled shallots:

  • 2 French shallots, thinly sliced

  • ¼ cup red wine vinegar

  • ½ tsp salt

  • ½ tsp sugar

  • ¼ cup water


For the fennel salad:

  • 1 medium fennel bulb, thinly shaved

  • Fennel fronds, finely chopped

  • ¼ cup green + black olives, pitted

  • 1 tbsp capers, drained

  • ½ small orange, segmented

  • 1 tbsp toasted almonds


For the mustard dressing:

  • 2 tbsp Dijon mustard

  • 1 tbsp lemon juice

  • 1 tbsp red wine vinegar

  • 3 tbsp extra virgin olive oil

  • ½ tsp honey

  • ½ small garlic clove, finely grated

  • Salt & black pepper, to taste


To serve (optional):

  • Crusty bread or sourdough

  • Lemon wedges



👩‍🍳 STEP-BY-STEP:


  1. Pickle the shallots: Mix vinegar, salt, sugar and water. Add shallots and let sit at least 15 minutes.

  2. Make the dressing: Whisk mustard, lemon, vinegar, oil, honey and garlic. Season to taste.

  3. Toss the salad: Combine fennel, olives, capers and orange. Drizzle with half the dressing.

  4. Grill the mortadella: Heat oil in a skillet. Grill mortadella slices for 1–2 mins per side until golden and crisped.

  5. Assemble: Plate mortadella with salad. Top with pickled shallots, almonds and fennel fronds. Drizzle with remaining dressing. Serve with lemon wedges and crusty bread.



💡 Hot tip: Thick-cut grilled mortadella adds smoky richness that takes your salad to a whole new level 🔥

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