Antipasto Salad Stack Recipes

ANTIPASTO SALAD

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.

SPICY ANTIPASTO SALAD

Steps:

• Spicy Pepper Dressing: Into a blender, add sweet red peppers, both hot sauces, oregano, vinegar, lemon juice, and sugar. Purée on medium-high speed. With the motor on, add olive oil, then vegetable oil. Turn blender off. Peel garlic clove, use a Microplane to grate it into the blender, then purée again to combine until the dressing is completely emulsified and smooth.Pour Spicy Pepper Dressing into a lidded container and set aside. Makes around 2 cups. (Store in an airtight container in the refrigerator for up to 2 weeks.)
• Salad: You'll slice the ingredients individually and add them to a large mixing bowl as you go. First, use a mandoline to slice the cabbage into thin strips. (As the cabbage gets closer to the blade, curl your fingers up to avoid accidents!) Cut the stems off the mushrooms and discard; thinly slice the mushrooms. Thinly slice celery. Slice scallions into 3 parts: the white stem, green top, and the middle. Discard the middle section, which tends to collect dirt, and thinly slice the rest of the scallion sections.
• Slice and add the remaining ingredients to the bowl: Stack a few slices of soppressata together and thinly slice into matchsticks; repeat until all the soppressata is sliced. Remove outer rind from provolone, then slice into thin planks. Pull dill fronds from the stems, then roughly chop. Slice olives in half.
• Assemble: Drizzle ½ cup of Spicy Pepper Dressing around the outer edges of the salad. Use two serving spoons to gently toss so the dressing coats all of the ingredients. Add another ¼ cup dressing, or more as desired, and toss again. Transfer to a serving bowl and enjoy right away.

ANTIPASTO SALAD II

Steps:

• Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
• Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
• Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

ANTIPASTO SALAD

Steps:

• Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

ANTIPASTO SALAD STACK

Steps:

• Cook pasta according to package directions; drain. Cool slightly.
• While pasta is cooking, arrange tomatoes and half of pepperoni around bottom edge of 3 quart glass serving bowl.
• Layer cooked pasta, remaining pepperoni, beans, olives and cheese in bowl; drizzle with salad dressing.
• Top with lettuce; cover and chill at least 1 hour or up to 24 hours.
• To complete recipe, toss salad gently just before serving.
• Note: prep and cook time does not include chilling time.