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Hasselback salami is quite addictive and will complete your kiddush table. Cut off a bite and enjoy the sticky-sweet glaze. The ends are the best part, so move quickly if you want one! For an extra-delicious twist, use kielbasa in place of salami. Salami serves 12; salad serves 8
1/2 cup Gefen Duck Sauce
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon apple cider vinegar
1 teaspoon hot sauce
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
3 (32-ounce) salamis
2 chopsticks
1 (4-ounce) container arugula
1 (14-ounce) jar Gefen Whole Hearts of Palm, sliced
1 pint cherry tomatoes, halved
1 (15-ounce) can corn (see note)
1 shallot, sliced
1/4 cup Tuscanini Olive Oil
1/4 cup fresh lemon juice, from 1 medium lemon
1 teaspoon honey
1 cube Gefen Frozen Garlic
salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit.
In a bowl, combine duck sauce, ketchup, soy sauce, sugar, vinegar, hot sauce, and garlic.
To slice the salamis hasselback-style, place a salami on your work surface, positioning chopsticks on either side to stop the knife from cutting all the way through. Slice thinly (keeping the bottom of the salami intact). Repeat with the remaining two salamis and place them all in a baking dish.
Brush half the sauce over the salamis (reserve the rest for basting).
Bake, uncovered, for 20 minutes. Baste liberally with more sauce and cook another 25 minutes. (You will be left with extra sauce. Feel free to use as a glaze or dipping sauce for anything else.)
In a bowl, toss arugula, hearts of palm, cherry tomatoes, corn, and shallots.
In a jar, combine oil, lemon juice, honey, garlic, salt, and pepper. Seal and shake.
Pour dressing over the salad and toss to coat. To serve, arrange on a tray and place hasselback salamis on top).
Photography and Styling by Chay Berger
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