Antipasto Salad

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Our dinners include a salad more times than not, and it’s almost always the same.  Typically, the only variable is the type of vinegar we use to dress it.  I wanted to make something a little different for a party that I could serve as an appetizer (instead of serving it at the end of a meal as we normally do at our house).  This fit the bill perfectly.

Recipe adapted from Food and Wine

  • 2 Garlic cloves
  • Kosher salt
  • 5 Tb Mayonnaise
  • 5 Tb red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tsp dried oregano
  • Fresh ground pepper
  • 2 large romaine hearts, chopped
  • 1 head radicchio, chopped
  • ½ head iceberg lettuce, chopped
  • 2 celery ribs, sliced
  • 1 small red onion, thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • 1 cup pitted olives
  • 1 cup roasted red peppers, roughly chopped
  • 1 cup marinated mushrooms, halved
  • 1 cup parmesan cheese, shaved
  • 1 cup salami, sliced

Add the garlic and some kosher salt to a large bowl.  Use a fork to mash into a smooth paste.  Add the mayo, vinegar, oil, oregano, and pepper and whisk until well combined.  Add all other ingredients, toss, and serve immediately.


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