Like Any Good Platter Rachs Antipasti Salad Satisfies All Taste Buds Recipes

ANTIPASTI SALAD

Steps:

• For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
• Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

LIKE ANY GOOD PLATTER, RACH'S ANTIPASTI SALAD SATISFIES *ALL* TASTE BUDS

Steps:

• For the dressing, combine granulated garlic and onion, oregano, parsley, sugar and crushed red pepper in a Mason jar or plastic container, add vinegar, Dijon and EVOO, salt and pepper, shake to combine
• Combine lettuce, marinated artichoke hearts, mushrooms, roasted pepper, salami, onion, cherry peppers
• Toss the salad with dressing to serve

ANTIPASTO SALAD PLATTER

Steps:

• In a large bowl, combine the ham, olives and pepperoni. On a platter or individual salad plates, arrange the lettuce, olive mixture and tomatoes. Drizzle with dressing; sprinkle with cheese.