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Antipasto Salad Recipe - Cooking Index

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Antipasto Salad

Courses: Salads
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozMixed salad greens - (to 3/4 lb)
1   Zucchini
1/2   Red onion (small)
16   Cherry tomatoes
1/2 cup 118mlMarinated bell peppers - red or yellow
2 oz 56gRolled anchovies with capers
1 packet  Marinated mushrooms - (6 to 8 oz)
1 1/2 oz 42gMarinated artichoke hearts
12   Pickled peperoncini peppers
1/2 lb 227g / 8ozSmoked ham - thinly sliced
1/2 lb 227g / 8ozThinly-sliced Italian salami - 1 or 2 varieties
1/2 lb 227g / 8ozThinly-sliced provolone cheese
1/4 lb 113g / 4ozMixed olives
1 oz 28gMozzarella cheese sticks - (to 2 oz)
  Balsamic Vinaigrette
1/3 cup 78mlBalsamic vinegar
2/3 cup 157mlOlive oil
1   Garlic clove - minced
1/2 teaspoon 2.5mlSalt - or to taste
1/4 teaspoon 1.3mlFreshly-ground black pepper - or to taste
1/2 teaspoon 2.5mlSugar

Recipe Instructions

Make the Balsamic Vinaigrette: Mix vinegar, oil, garlic, salt, pepper and sugar in small saute pan. Rinse and dry salad greens. Put in towel-lined colander and refrigerate to crisp. Can be done several hours ahead.

Slice zucchini into 1/4-inch slices. Slice red onion as thinly as possible and separate into rings by tossing in bowl. Cut cherry tomatoes in half. Drain liquid from bell peppers, anchovies, mushrooms, artichoke hearts and peperoncini. Cut sliced ham into very thin strips, about 1/4-inch wide.

Remove greens from refrigerator and toss in 1/3 cup Balsamic Vinaigrette. Arrange in mound on platter. Arrange zucchini, onion rings, cherry tomatoes, anchovies, peppers, mushrooms, artichoke hearts, peperoncini, ham, salami, olives and provolone on greens and around edge of plate.

Pull mozzarella sticks into strings and strew down center of salad to form lacy stripe. Heat remaining Balsamic Vinaigrette over medium heat 3 to 4 minutes. Whisk vigorously and drizzle to taste over top of salad.

Dietary Information:

Each serving: 522 calories; 1,540 mg sodium; 58 mg cholesterol; 45 grams fat; 12 grams carbohydrates; 23 grams protein; 1.26 grams fiber

Source:
"The Los Angeles Times, 10-14-1998"

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