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A Taste of Nevada: Vegas Mafia Salad

A Taste of Nevada: Vegas Mafia Salad
A Taste of Nevada: Vegas Mafia Salad
Chef Larry Edwards/Casa de Cuisine

**For more great food from America's party state, Nevada, go to the Facebook page called A Taste of Nevada**

The Silver State of Nevada is truly one of the most gorgeous geographical places on the face of the earth. Whether it be the unbelievable beauty of the Nordic lake known as Tahoe, the high desert of the Reno area or the low desert landscape of southern Nevada, the gateway to the southwest, the magic of Nevada is alive and well. There is probably no state in America with such a colorful history and as you will now learn from this new series by internationally renown chef and bestselling cookbook author, Larry Edwards, there is no state which can match Nevada for fresh, healthy and downright delicious food. So, whether you're sunning on the shores of Lake Tahoe, revisiting the west at Virginia City, enjoying "the biggest little city in the world," marveling at the beauty of the capital city of Carson City, playing in Las Vegas or frolicking in fabulous Fernley -- a taste of Nevada is only a fork away!

Have you ever heard of the game called the Six Degrees of Kevin Bacon? Well, this is sorta how this salad came about. I was in Las Vegas and just visited the Mob Museum. I left and I was hungry. It was hot and I wanted to eat something refreshing. Vegas was known as a mafia town. Sicily is one of the birthplaces of the mafia. I made a salad.

Serve this salad with a robust red wine and some freshly baked Italian hard-crusted bread and you'll swear the ghost of Don Corleone is sitting across from you.

Ingredients needed to make Vegas Mafia Salad (serves 2):

  • 2 large tomatoes, thinly sliced
  • 2 large shallots, thinly sliced
  • 2 Tbs. balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 3 oz. pancetta, thinly sliced
  • shaved Parmesan cheese


  1. Place the tomatoes and shallots into a medium non-aluminum bowl.
  2. In a small bowl whisk together the vinegar and olive oil.
  3. Pour the dressing over the tomato/shallots, toss to coat and let sit 30 minutes.
  4. In a small saute pan or skillet over medium heat, cook the pancetta just until it starts to get some color (it is smoked already so don't worry about doneness).
  5. Place the tomato/shallots onto serving plates and top with the pancetta and shaved Parmesan cheese.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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