ANTIPASTO SALAD WITH BALSAMIC VINAIGRETTE (for eight)
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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
- 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).
- 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).
- 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
