Antipasto salad


For the vinaigrette:

3 tablespoons red wine vinegar

1 small garlic clove, minced

1/2 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon black pepper

6 tablespoons extra-virgin olive oil


For the salad:

2 cups water

3 tablespoons red wine vinegar

2 tablespoons sugar

1 teaspoon salt

1 medium red onion halved lengthwise and thinly sliced crosswise

2 hearts of romaine (12 oz total), torn into bite-size pieces

1 cup loosely packed fresh flat-leaf parsley leaves

1 (8 oz) jar roasted red peppers, rinsed, drained and cut lengthwise into 1/4 inch thick strips

2 (6 oz) jars marinated artichoke hearts, drained

1 cup assorted brine-cured olives

1 cup drained bottled peperoncini

1/2 lb cherry tomatoes, halved



Make vinaigrette:

Whisk together all vinaigrette ingredients in a small bowl until combined well.


Make salad:

Bring water, vinegar, sugar and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool.

Spread romaine on a large plater and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes and onion. Whisk vinaigrete again and drizzle over salad.

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