Monday, September 8, 2014

Food Post - Antipasto Salad

I haven't fixed Antipasto in a long time.  When I came across this recipe I wanted a change from the usual salad and it fit the bill. I found it at "cook eat paleo".  You can find that recipe here.

Antipasto Salad - serves two to four

1 large head or 2 hearts of romaine, chopped
4 ounces prosciutto, cut into strips
4 ounces salami or pepperoni, cubed
1/2 cup artichoke hearts, sliced
1/2 cup olives, a mix of black and green
1/2 cup hot or sweet peppers, pickled or roasted
Italian Dressing to taste

Combine all ingredients in a large salad bowl and toss with Italian dressing.

Italian Dressing can be seen here:

Makes about 1 cup of dressing

1 tablespoon of chopped fresh herbs (Italian flat leaf parsley was the host's choice)
1 teaspoon dried oregano
1 clove garlic, minced with a garlic press
1/2 teaspoon sea salt, or more to taste
1/4 teaspoon fresh cracked black pepper
1/4 cup red wine vinegar
3/4 cup olive oil

Add all the ingredients to a jar with a tight-fitting lid and shake well until combined.

Taste and adjust seasonings to suit your own taste.

What did we think of our salad?   A keeper!

The green olives I used were stuffed with garlic (a favorite snack of mine so there is always a jar in the fridge).

I added an avocado simply because there was one left and it needed to be used, and we love avocados.  

Instead of the prosciutto, sliced ham.

I used marinated artichokes, not plain.  There was enough oil from these that I didn't need any more dressing.  I have never liked a lot of dressing on my salads and Gregg instead of the Italian Dressing wanted to use Blue Cheese, so I didn't make the dressing above, not this time round anyhow.

It is hard to tell by the photo but I also have halved cherry tomatoes in the mix.

On top of the salad I sprinkled a little blue cheese.

I changed this around to suit our own tastes but also to use other ingredients in the fridge while they were fresh.  Consequently it probably was not a proper Antipasto salad like above.

We did in fact enjoy our our semi-Italian Salad with an English beer and a nice French background thanks to the Parisienne-style place mats on the kitchen table, bought a while back.   

Since we ate this the first time we have had it again using more ingredients suggested in the original recipe.  It makes a very enjoyable dinner and it is a keeper.