Antipasti Dinner Salad

Name: Antipasti Dinner Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
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

Submitted by JackieOhNo!

"This is fast, but elegant. You can also serve this as a first course. To save time, stack up the salami slices and cut them into strips all at once."

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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!!

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