Antipasti Dinner Salad
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 large garlic cloves, smashed
- 8 slices rustic Italian bread
- kosher salt
- 2 tablespoons red wine vinegar
- fresh ground black pepper
- 3 stalks celery, thinly sliced
- 6 ounces deli-sliced hard salami or 6 ounces soppressata, cut into strips
- 10 -15 fresh basil leaves, sliced if large
- 8 ounces bocconcini, halved (small mozzarella balls)
- 20 cured black olives, pitted and halved (kalamata or nicoise)
- 2 romaine lettuce hearts, halved lengthwise
directions
- Heat 3 T. olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to high; add the bread in batches and toast until golden on both sides. Set aside and season with salt.
- Whisk the vinegar, the remaining 5 T. oil, 1/2 t. salt and pepper to taste in a large bowl. Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat.
- Place 1 romaine half on each plate. Drizzle with olive oil and season with salt and pepper. Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!