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Antipasto Salad
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Brief Description
Serve as either an appetizer or salad with dinner; freshly made vinaigrette tossed with romaine, red onion, roasted red peppers, artichoke hearts, olives, tomatoes and peperoncini.
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Main Ingredient
romaine
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Category: Salads
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Cuisine: Italian
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Prep Time: 35 min(s)
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Cook Time: 8 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Vinaigrette can be made 1 day ahead and chilled, covered. Onion can be pickled 1 day ahead and chilled, covered.
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Posted By: gardner.marilyn
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Posted On: Dec 31, 2019
Number of Servings:
Ingredients:
- 3 tablespoons - red-wine vinegar
- 1 cloves - garlic (small) minced
- 1/2 teaspoons - sugar
- 1/2 teaspoons - salt
- 1/8 teaspoons - black pepper
- 6 tablespoons - extra-virgin olive oil
- 2 cups - water
- 3 tablespoons - red-wine vinegar
- 2 tablespoons - sugar
- 1 teaspoons - salt
- 1 - medium red onion halved lengthwise and thinly sliced crosswise
- 2 - hearts of romaine (12 oz. total) torn into bite-size pieces
- 1 cups - loosely packed fresh flat-leaf parsley leaves
- 1 jars - 8 oz. roasted red peppers rinsed, drained, cut lengthwise into 1/4" thick strips
- 2 jars - 6 oz. marinated artichoke hearts drained
- 1 cups - assorted brine-cured olives
- 1 cups - drained bottled peperoncini (5 oz.)
- 1/2 pounds - cherry tomatoes halved
Directions:
Make Vinaigrette:
Whisk together all vinaigrette ingredients in a small bowl until combined well.
Make Salad:
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, peppers, artichokes, olives, peperoncini, tomatoes and onion. Whisk vinaigrette again and drizzle over salad.
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