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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Vinaigrette
  • 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
  • Salad
  • 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.

    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.

    Main Ingredient:

    romaine

    Category:  Salads

    Cuisine:  Italian

    Prep Time: 35 min
    Cook Time: 8 min

    Notes

    Vinaigrette can be made 1 day ahead and chilled, covered. Onion can be pickled 1 day ahead and chilled, covered.

    Source

    Epicurious

    Posted By:

    gardner.marilyn

    Posted On:

    December 31, 2019

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