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Appetizer / Salads, dressings and mayonnaises

Antipasto Salad 


Antipasto Salad 

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Antipasto Salad 

Preparation time: 15 min
Servings: 6

Ingredients
    Vinaigrette
  • 60 ml (1/4 cup) olive oil 

  • 30 ml (2 tablespoons) oil-packed mixed olives, drained, pitted and finely chopped 

  • 30 ml (2 tablespoons) oil-packed sundried tomatoes, drained and finely chopped
  • 30 ml (2 tablespoons) balsamic vinegar 

  • 1/2 clove garlic, finely chopped
    • Salad
  • 1 head Boston lettuce, shredded 

  • 2 jarred roasted sweet peppers, drained and cut into thin slices (or roasted red bell pepper) 

  • 250 ml (1 cup) cocktail bocconcini, halved 

  • 1 jar 170 ml marinated artichoke hearts, drained and cut into thin wedges 

  • 125 ml (1/2 cup) jarred marinated eggplant, drained 

  • 85 g (3 oz) dried sausage of your choice, thinly sliced 

  • 125 ml (1/2 cup) shaved Parmigiano-Reggiano cheese 

  • Fleur de sel 

  • Freshly ground pepper 






Preparation
Vinaigrette

1.
In a bowl, combine all the ingredients. Set aside. 

Salad

2.
In a large shallow serving platter, scatter the lettuce, peppers, bocconcini, artichokes, eggplant and sausage. Drizzle with the vinaigrette. Garnish with the cheese shavings. Sprinkle with salt and pepper.

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