 Antipasto Salad |
Italian dishes are popular all over the world. For March the recipe will be a combined effort between my friend and co-worker Francesca Sist and me. Francesca just happens to be Italian. This dish is good one in that one does not have to rely on the availability of fresh produce. The bulk of the ingredients come from jars. Antipasto means "before meal" and this salad is usually served before a pasta dish but I have used it as the main dish in late evening dining. This recipe allows our reader to omit or add to the make up of the salad; there are no set rules. This goes for the use of lettuce, whether it is escarole, spinach, romaine, or iceberg whatever greens you fine available. Enjoy.
NEEDED:
Vinaigrette
3 tablespoon of red-wine vinegar
2 garlic cloves minced
1/2 teaspoon honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
6 tablespoons extra-virgin olive oil
Combine all ingredients in a bowl cover and chill in refrigerator. Can be made days ahead.
Salad
1 1/2 cup of pickled red onion
3 cups of torn bite-size lettuce (romaine, iceberg, spinach)
1 cup of fresh flat-leaf parsley leaves.
1 (8-oz) jar roasted red peppers drained and cut lengthwise into strips
2 jars of marinated artichoke hearts, drained
1 1/2 cups brine cured large black olives
1 1/2 cup drained bottled peperoncini peppers
6 oz of hard salami cut into strips
2 hard-boiled eggs thin sliced
1 can of anchovies drained
2 cups of small size cubed mozzarella cheese
1/2 pound of cherry tomatoes, halved (regular tomatoes sliced)
To pickle onion:
In medium saucepan bring to boil 2 cups of water, add 3 tablespoons of vinegar and 1 tablespoon of honey. Thin slice one large red onion, separate into onion rings and place in boiling mixture until crisp-tender, about 3 minutes. Drain and cool in refrigerator.
Make salad:
Spread lettuce and greens on a large platter and then scatter parsley, pepper, artichokes, olives, peperoncini, pickled onions, anchovies, salami, tomatoes, cubed cheese and egg slices. Remove vinaigrette from refrigerator, whisk and drizzle over salad.
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Read also previous issue' articles:
Pork Chops and Applesauce
Asparagus
Kyiv Seafood Cakes
Ham Loaf with Marmalade - Mustard Glaze
Greek Salad
Buffalo
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