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  • Antipasto salad

Antipasto salad

Posted on Sep 21st, 2020
by Irene Milito
Categories:
  • Italian recipes

Looking for a new take on antipasti? Why not serve it salad style with all the proper Italian ingredients mixed together. This is terrific and interesting as lunch, a simple light supper, or to take to your next picnic or tailgate. Vary the ingredients with grilled red bell peppers, eggplant, or zucchini.

Portions: 6 to 8

Ingredients:

  • ¹⁄3 cup extra-virgin olive oil 
  • 4 tablespoons white balsamic vinegar 
  • 1 tablespoon minced shallot 
  • 2 tablespoons minced fresh oregano 
  • Salt and black pepper
  • ½ pound Asiago cheese, cut into thin strips 
  • ¼ pound sliced mortadella, cut into thin strips 
  • ¼ pound sliced soppressata, cut into thin strips 
  • 1 small red onion, thinly sliced into rings 
  • ½ cup oil-cured olives, such as Gaeta, Cerignola, or Sicilian 
  • 1 cup shredded radicchio 
  • 4 marinated artichoke hearts, cut into quarters 
  • 2 cups arugula, in bite-size pieces

Preparation:

Combine the olive oil, vinegar, shallot, oregano, salt, and pepper to taste in a jar. Shake to mix well. Place all the remaining salad ingredients in a large bowl and toss well to combine. Pour the dressing over the salad and toss really wellfor 2 or 3 minutes. Mound the salad on a serving platter and serve table side with good bread. Pass additional extra-virgin olive oil, red wine vinegar, and salt. Make the dressing several days ahead. Prep all the remaining
ingredients and refrigerate in plastic bags until ready to serve.

Irene Milito

Chi sono

Chi sono

Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

Ricette

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