Antipasto Salad

Antipasto Salad
Photo by Mary Ellen Bartley

Ingredients

  • 1 teaspoon salt
  • 1 cup bottled peperoncini
  • 1 8-oz jar roasted red peppers
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 cup assorted brine-cured olives
  • 1 small garlic clove
  • + 11 more ingredients
    • 2 6-oz jars marinated artichoke hearts
    • 6 tablespoons extra-virgin olive oil
    • 2 cups water
    • 1 medium red onion
    • 2 hearts of romaine (12 oz total)
    • ½ pound cherry tomatoes
    • 1/8 teaspoon black pepper
    • 3 tablespoons red-wine vinegar
    • 1 cup fresh flat-leaf parsley leaves
    • ½ teaspoon sugar
    • 3 tablespoons red-wine vinegar

Whisk together all vinaigrette ingredients in a small bowl until combined well. 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 platter and scatter with parsley, p...

View full recipe at Epicurious

Comments

Variations on Antipasto Salad

  • Antipasto Salad
    • 1 15- to 19-ounce can garbanzo beans, rinsed and drained
    • 3 1/2 ounces sliced hard salami, cut into strips
    • +12 other ingredients
  • Antipasto Salad
    • 1/2 cup vertically sliced red onion
    • 3 cups small cauliflower florets
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • +11 other ingredients
  • Antipasto Salad
    • 0.5 cup(s) pitted olives
    • 2 cup(s) baby arugula
    • 0.5 medium head of radicchio
    • 1 tablespoon(s) minced shallot
    • 3 tablespoon(s) red wine vinegar
    • +7 other ingredients

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