Antipasto Salad With Marinated Black Walnuts Recipes

ANTIPASTO SALAD

Steps:

• Combine the first seven ingredients in large bowl.
• In a medium size bowl combine balsamic vinegar, extra virgin olive oil, salt and pepper.
• Drizzle vinegar and oil over the salad just before you serve and toss or you can serve the dressing on the side.

ANTIPASTO SALAD

Steps:

• 1. Place a layer of lettuce on a large serving platter.
• 2. Roll your meats into a cylinder shape and place in a nice pattern on top of the lettuce. I alternate ham, salami and prosciutto.
• 3. Drain your marinated veggies and scatter on top of the meat. Drain the olives and scatter those on top. Place cut up cheeses next and end with the grape tomatoes.
• 4. Top with fresh ground pepper, parsley and basil. Cover with plastic wrap and refrigerate until ready to serve. Sprinkle with olive oil and balsamic vinegar just before serving.

ANTIPASTO SALAD

Steps:

• Mix garlic, oil, vinegar, oregano, and red pepper flakes in a large bowl. Add sweet peppers, onion, artichokes, mozzarella, and salami and toss to coat; season with salt and black pepper. Let sit, tossing occasionally, at least 15 minutes.
• Zest half of lemon over salad and add basil; toss to combine. Season with more salt and black pepper if needed.
• Do Ahead
• Salad (without lemon zest and basil) can be made 1 day ahead. Cover and chill.

ANTIPASTO SALAD RECIPE - (4.5/5)

Steps:

• Whisk oil, vinegar, oregano and pepper in a large bowl. Add escarole, radicchio, tomatoes, chickpeas, cucumber, fennel, mozzarella, artichoke hearts, pepperoncini, radishes, salami and olives. Toss to coat.

ANTIPASTO SALAD WITH MARINATED BLACK WALNUTS

Steps:

• In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Sprinkle with the black walnuts and serve.