Antipasto Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For vinaigrette:
3 T. red wine vinegar
1 small garlic clove, minced
1/2 t. sugar
1/2 t. salt
1/8 t. black pepper
6 T. extra-virgin olive oil
For Salad:
2 c. water
3 T. red wine vinegar
2 T. sugar
1 t. salt
1 medium red onion, halved lengthwise and thinly sliced crosswise
2 hearts of romaine (12 oz total) torn into bite-sized pieces
1 c. loosely packed fresh flat-leaf parsley leaves
1 (8 oz.) jar roasted red peppers, rinsed, drained and cut lengthwise into 1-inch thick strips
2 (6 oz.) jars marinated artichoke hearts, drained
1 c. assorted brine-cured olives
1 c. drained bottled peperoncini (5 oz)
1/2 lb. cherry tomatoes, halved
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Directions: |
Directions:Make Vinaigrette:
Whisk together all vinaigrette ingredients in a small bowl until well combined.
Make Salad:
Bring water, vinegar, sugar, and salt to a boil in a 1-qt heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool.
Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:Active 20 min. Start to finish 45 min. |
Personal
Notes: |
Personal
Notes: Vinaigrette can be made 1 day ahead and chilled, covered.
Onion can be pickled 1 day ahead and chilled, covered.
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This recipe for Antipasto Salad is from