ANTIPASTO SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the vinaigrette: Whisk the vinegar, mustard, chile paste, Italian seasoning, shallot and 1/4 teaspoon salt together in a small bowl. Gradually whisk in the olive oil. Pour into a cruet and shake.
- For the salad: Combine the radishes, celery, romaine, iceberg, provolone, salami, tomatoes, pepperoncini and cherry peppers in a large salad bowl. Toss with the vinaigrette and serve immediately.
ANTIPASTI SALAD WITH ARUGULA
Make and share this Antipasti Salad With Arugula recipe from Food.com.
Provided by Food.com
Categories European
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
- Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.
Nutrition Facts : Calories 428.2, Fat 30.1, SaturatedFat 8.2, Cholesterol 31.6, Sodium 1044.4, Carbohydrate 26.4, Fiber 5.1, Sugar 0.7, Protein 13.6
ANTIPASTO SALAD WITH PROSCIUTTO WRAPPED BREADSTICKS
This is all of my favorite antipasti on top of a salad. Antipasto is a traditional first course of an Italian meal and consists of meats, olives, pickles, cheeses-all of the best food groups!
Provided by Molly Yeh
Categories appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!
ANTIPASTI SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
- Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
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