Antipasto Salad

Published February 1, 2006.

Why this recipe works:

An Italian meal often starts off with antipasti, a selection of meats, cheeses, and preserved or pickled vegetables. Why not combine a complementary selection from the antipasti spread into a main course salad? To do so, we prepared a vinaigrette by blending prepared pesto (or homemade if you… read more

An Italian meal often starts off with antipasti, a selection of meats, cheeses, and preserved or pickled vegetables. Why not combine a complementary selection from the antipasti spread into a main course salad? To do so, we prepared a vinaigrette by blending prepared pesto (or homemade if you have a favorite recipe) with red wine vinegar. We used full-flavored, crisp-textured romaine lettuce, as softer lettuces tend to collapse under the weight of the salad’s other ingredients. We also tossed lots of fresh basil leaves, torn into pieces, into the Antipasto Salad.

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Serves 4

If you have homemade pesto on hand, by all means use it. Otherwise, store-bought pesto is fine for this recipe. We prefer the kind found in the refrigerated section of the supermarket (usually next to the fresh pasta).

Ingredients

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