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Given the attention our recent Greek salad recipe got on Twitter, we’ve decided to follow up with an antipasto salad.
You don’t see these on menus too often, because it’s not an authentic Italian dish. It takes traditional antipasto ingredients and layers them atop romaine: an Italian “chef salad.”
It’s a hearty lunch or dinner salad to serve on hot days, when you don’t want to cook; and of course works as a smaller salad course. Simply place the romaine on a platter or in a serving bowl, and top with other ingredients. Drizzle vinaigrette over the salad right before serving.
RECIPE: ANTIPASTO SALAD
Ingredients For Two Servings
1/2 cup (3 ounces Genoa salami) or other hard salami
1/2 cup other meat of choice, julienned
1/4 cup Provolone cheese, julienned
1/2 cup artichoke hearts
2 tablespoons olives (your choice of type), pitted
2 tablespoons roasted red peppers, cut into strips
1/2 cup cherry tomatoes or grape tomatoes (halved if desired)
1/2 teaspoon oregano
Additional choices from the list below
Salt and pepper to taste
3 cups romaine, cleaned and torn into bite-size pieces
Red wine vinaigrette (recipe below)
Focaccia or bread of choice
When it‘s too darn hot and you don’t want to cook, serve a hearty, chilled antipasto salad. Photo courtesy Boar’s Head.
Make a fish-based antipasto salad by substituting anchovies, sardines and tuna for the meats.
Add leftover beans or bean salad to your
antipasto salad. Photo of cannellini beans
OPTIONAL ADDITIONAL INGREDIENTS
Basil leaves, julienned
1/2 cup bocconcini (small mozzarella balls)
Cannelloni or other beans
Chickpeas, rinsed and drained
Gardiniera, regular or hot
Fusilli pasta, cooked
Flat-leaf parsley leaves
Pepperoni prosciutto or other Italian deli meat
Sliced marinated onions
Optional garnish: 1/4 cup Asiago, Grana Padano or Parmigiano Reggiano cheese, roughly grated
RECIPE: RED WINE VINAIGRETTE
3/4 cup extra-virgin olive oil
1 clove garlic
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. PEEL garlic clove, halve and let infuse into olive oil for 30 minutes.
2. REMOVE garlic and whisk together other ingredients, with salt and pepper to taste.
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