Monday, May 23, 2011

This recipe is a fabulous variation on an Italian meal staple - the antipasto tray. Bursting with fresh cured meats, salty cheeses and tangy olives, artichokes and red peppers, the antipasto is a wonderful way to wet the appetites of your dinner guests, and the salad variation is just as good.

Served as a meal or as a first course, the salty, sweet and tangy flavors are perfect for a night al fresco. Be sure to top it off with a fantastic bottle of vino - a mild red or white are acceptable with this recipe.

Our Yumologists have discovered that this recipe is also transferable to a pasta salad dish, simply substitue your favorite pasta for the romaine lettuce featured in the recipe below:

Antipasto Salad

1 head of romaine lettuce sliced into strips
1/4 pound of thick cut genoa salami
1/4 pound of thinly sliced proscuitto
1/2 cup of chopped artichoke hearts
1/2 cup of sliced pickled red peppers
1/4 cup of black olives
1/8 cup of chopped red onion
1/8 cup of grated parmesean cheese
1/8 cup of grated provolone

Dressing
1/4 cup of olive oil
1/8 cup of tarragon vinegar
2 tbsp of dijon mustard
1 tsp minced garlic
1 tsp salt, white pepper, garlic powder and dried basil

Garlic Bread

1 large baguette sliced on a diagonal
1/2 cup of olive oil
1 clove of garlic
8 basil leaves
1 head of bufffalo mozarella sliced

  • Mix all of the ingredients above in a large salad bowl
  • Combine the dressing ingredients in a spearate bowl and mix together until well blended
  • Drizzle the dressing over the salad
  • Brush each of the baguette slices with olive oil front and back
  • Toast the bread in the oven for 2 minutes
  • Remove bread from oven and rub garlic clove over each slice
  • Add a basil leaf and a mozarella slice to the top of each piece of bread
  • Return bread to oven at 350 for an additional 2-3 minutes or until cheese begins to bubble.
Buon Appetito!

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