Antipasto Salad
Submitted By: Taz
Ingredients:
Dressing:
½ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
1 Large Clove Fresh Garlic
¾ tsp Dijon Mustard
½ tsp Fresh Ground Black Pepper
¼ tsp Kosher Salt
Juice of ½ Lemon
Salad:
¾ lb Cured Meats (Use 3-4 types) - can use: Prosciutto di Parma, Genoa Salami, Soppressata, Coppa / Capicola, Mortadella, Bresaola, Napoletana Piccante / Pepperoni
⅛ lb Aged Provolone Cheese - cut into ¼ inch 'matchsticks'
6 Bocconcini (Mozzarella Balls) - halved
2 Cups Mixed Pitted Olives (Drained) - can use: Kalamata, Nicoise, Black or Green Bella di Cerignola, Gaeta, Ligurian, Sicilian, Castelvetrano, Saracena, and/or Taggiasca
1 ½ Cups Grape Tomatoes - halved
½ Cup Roasted Red Pepper (from jar) - drained and sliced
½ Cup Marinated Artichoke Hearts - recipe included (can substitute 1 (6oz) jar - drained)
¼ Cup Marinated Mushrooms - recipe included (can substitute store bought - drained)
½ Small Red Onion - sliced
-OPTIONAL-
1 Cup (Packed) Fresh Basil - thick stems removed and rough chopped
-GARNISH-
1 Romaine Heart
6-12 Whole Pepperoncini
Shaved Parmigiano-Reggiano
Preparation:
- Place all dressing ingredients in a blender and purée until smooth and emulsified - Set Aside
- Cut cured meats into 'matchsticks' OR bite sized 'cubes'
- Toss together all of the salad ingredients in a large bowl until well mixed - Add ¼ Cup of the dressing and toss to coat
- Serve over a bed of romaine leaves, garnish with pepperoncinis and shaved parmigiano-reggiano - with additional dressing on the side
Marinated Artichoke Hearts
Submitted By: Taz
Ingredients:
1 (12oz) Package Frozen Artichoke Hearts*
½ Cup Extra Virgin Olive Oil
1 tsp Kosher Salt
½ tsp Dried Thyme
½ tsp Dried Oregano
¼ tsp Crushed Red Pepper Flakes - amount to taste
Juice of 1 Medium Lemon OR 2 Tbs White Wine Vinegar
Preparation:
- Thaw and rinse artichoke hearts
- Place artichoke hearts, oil, salt, thyme, oregano, and pepper flakes in a small/medium pan over medium-low heat - Cover and allow to cook (stirring occasionally) for 10 minutes
- Remove from heat and allow to cool to room temperature
- Stir in the lemon juice OR vinegar and let stand for 30 minutes
- Serve immediately OR transfer to an airtight container and keep refrigerated for up to 2 weeks for use in any recipe that calls for them
* You can find frozen artichoke hearts at Trader Joe's® or many Middle Eastern and gourmet
markets
Marinated Mushrooms
Submitted By: Taz
Ingredients:
½ lb Cremini (Baby Bella) Mushrooms - halved
1 Large clove Fresh Garlic - minced fine
2 Tbs Extra Virgin Olive Oil
1 Tbs Balsamic Vinegar
1 Tbs Fresh Basil - chopped fine
1 tsp Fresh Thyme - chopped fine
¼ tsp Kosher Salt
⅛ tsp Fresh Ground Black Pepper
Pinch of Red Pepper Flakes
Preparation:
- Toss everything together in a medium/large bowl until mushrooms are well coated - Cover and refrigerate for a minimum 20 minutes (up to 1 ½ hours)
- Serve immediately OR transfer to an airtight container and keep refrigerated for up to 3 days
