Marinated Antipasto Salad

From Cook's Country | February/March 2012

Why this recipe works:

We used crisp, neutral-flavored romaine lettuce as the background. Matchsticks of provolone and salami added creamy and spicy elements, while cherry tomatoes and basil contributed freshness. Jarred marinated vegetables were greasy and raw onions were too pungent, so we simmered both in a… read more

We used crisp, neutral-flavored romaine lettuce as the background. Matchsticks of provolone and salami added creamy and spicy elements, while cherry tomatoes and basil contributed freshness. Jarred marinated vegetables were greasy and raw onions were too pungent, so we simmered both in a combination of vinegar, water, garlic, and dried oregano, essentially quick-pickling them, and then added a modest amount of olive oil for balance. Using the leftover pickling liquid in the vinaigrette tied all the flavors together.

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Serves 6 to 8

If you buy whole artichoke hearts, quarter them through the stem after thawing. The drained marinated vegetables and vinaigrette can be refrigerated separately for up to one day. Dress the salad just before serving.

Ingredients

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