ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE

ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE (for eight)

Salads, vegetable, antipasto salad 1 Salads, vegetable, antipasto salad 2

For the vinaigrette:

3 tablespoons red balsamic vinegar

1 small garlic clove, minced

½ teaspoon sugar

½ teaspoon salt

1/8 teaspoon black pepper

6 tablespoons extra-virgin olive oil

 

For the salad:

2 cups water

3 tablespoons red balsamic vinegar

2 tablespoons sugar

1 teaspoon salt

1 medium red onion, halved lengthwise and thinly sliced crosswise

2 hearts of romaine (12 ounces total) torn into bite-sized pieces

1 cup loosely packed fresh flat-leaved parsley leaves

1 (8 ounce) jar roasted red peppers, rinsed, drained and cut lengthwise into ¼ inch thick strips

2  (6 ounce) jars marinated artichoke hearts, drained

3 ounces sliced Genoa salami, cut into ¼ inch wide strips

1 cup assorted brine-cured olives

1 cup (5 ounces)  drained bottled pepperoncini

½ pound cherry tomatoes, halved


  1. Make the vinaigrette. Whisk together all vinaigrette ingredients in a small bowl until combined well. (Vinaigrette can be made 1 day ahead and chilled, covered).
  1. Make the salad. Bring water, vinegar, sugar and salt to a boil in a 1 quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes.  Drain and cool. (Onion can be made 1 day ahead and chilled, covered).
  1. Spread romaine on a large platter and scatter with parsley, peppers, salami, artichokes, olives, pepperoncini, tomatoes and onion. Whisk vinaigrette again and drizzle over salad.

 

 

from Gourmet Magazine, January, 20

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