Antipasto Salad

Antipasto Salad
Photo by Mary Ellen Bartley

Ingredients

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

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
    • 1/2 pound bocconcini or mozzarella, cut into 1/2-inch cubes
    • 1 9-ounce box frozen artichoke hearts, thawed
    • 1 tablespoon Dijon mustard
    • +11 other ingredients
  • Antipasto Salad
    • 6 cups water
    • 1/2 teaspoon freshly ground black pepper
    • 4 medium artichokes (each about 12 ounces)
    • 1/3 cup fresh flat-leaf parsley leaves
    • +11 other ingredients
  • Antipasto Salad
    • 1 cup(s) finely chopped red cabbage
    • 4 ounce(s) thickly sliced Genoa salami
    • 0.5 medium red onion
    • +9 other ingredients

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