Antipasto Salad

Ingredients

  • 1 cup(s) finely chopped red cabbage
  • 4 ounce(s) thickly sliced Genoa salami
  • 0.5 medium red onion
  • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
  • 0.5 medium head of frisée
  • 2 tablespoon(s) minced oregano
  • 4 ounce(s) sliced provolone cheese
  • + 6 more ingredients
    • Salt and freshly ground pepper
    • 3 tablespoon(s) red wine vinegar
    • 1 tablespoon(s) minced shallot
    • 0.5 medium head of radicchio
    • 2 cup(s) baby arugula
    • 0.5 cup(s) pitted olives

In a bowl, whisk the olive oil with the red wine vinegar. Whisk in the minced shallot and oregano and season with salt and pepper. Add all of the remaining ingredients, toss well and serve.

View full recipe at Food & Wine

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
    • 3 tablespoons red-wine vinegar
    • 1 cup fresh flat-leaf parsley leaves
    • 3 tablespoons red-wine vinegar
    • 1/8 teaspoon black pepper
    • +13 other ingredients

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