"Those who forget the pasta are condemned to reheat it."--Unknown

Antipasto Salad Recipe

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This recipe for Antipasto Salad, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Senffner
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For vinaigrette:
3 T. red wine vinegar
1 small garlic clove, minced
1/2 t. sugar
1/2 t. salt
1/8 t. black pepper
6 T. extra-virgin olive oil

For Salad:
2 c. water
3 T. red wine vinegar
2 T. sugar
1 t. salt
1 medium red onion, halved lengthwise and thinly sliced crosswise
2 hearts of romaine (12 oz total) torn into bite-sized pieces
1 c. loosely packed fresh flat-leaf parsley leaves
1 (8 oz.) jar roasted red peppers, rinsed, drained and cut lengthwise into 1-inch thick strips
2 (6 oz.) jars marinated artichoke hearts, drained
1 c. assorted brine-cured olives
1 c. drained bottled peperoncini (5 oz)
1/2 lb. cherry tomatoes, halved

Directions:
Directions:
Make Vinaigrette:
Whisk together all vinaigrette ingredients in a small bowl until well combined.

Make Salad:
Bring water, vinegar, sugar, and salt to a boil in a 1-qt heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool.
Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Active 20 min. Start to finish 45 min.
Personal Notes:
Personal Notes:
Vinaigrette can be made 1 day ahead and chilled, covered.
Onion can be pickled 1 day ahead and chilled, covered.

 

 

 

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