Sunday, August 20, 2017

Antipasti Salad

I have always loved antipasti.  It almost feels like an adventure to me, navigating all of the different cheeses, olives, veggies, pickles, and other delicious snacks.  I often over-nibble and end up too full for my meal, so why not just make a meal out of antipasti?  Adding fresh, green romaine and crunchy, vibrant bell pepper to the traditional, flavorful, rich ingredients lightens up this salad for a satisfying lunch.  Enjoy!

YIELD: 4 quart-sized salads

  • 2 cups cannellini beans, drained and patted dry
  • 2 tbsp red wine vinegar
  • 4 tbsp extra-virgin olive oil, divided
  • 2 tsp fresh rosemary, minced
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb fresh cremini mushrooms
  • 2 tbsp white wine or champagne vinegar
  • 1 clove garlic, minced
  • 1/4 c finely chopped red onion
  • 2 tsp minced fresh oregano
  • 2 tbsp minced fresh parsley
  • 1/4 tsp kosher salt
  • 1/2 tsp black peppercorns
  • 1/2 tsp whole coriander seeds
  • 4-8 pickled pepperoncini
  • 1 14-oz can quartered artichoke hearts, drained and patted dry
  • 16 whole kalamata olives
  • 4 oz fresh mozzarella, patted dry and diced
  • 4 oz smoked provolone, cubed
  • 2-4 oz prosciutto, roughly chopped
  • 1 large red bell pepper, chopped
  • 2-3 hearts of romaine, shredded

  1. Make the marinaded cannellini: combine the cannellini, red wine vinegar, 2 tbsp oil, rosemary, salt, and pepper in a small bowl.  Allow the cannellini to marinade for 20 minutes (or longer.) 
  2. Make the marinaded mushrooms: wipe the mushrooms clean and remove the stems.  Simmer the mushroom caps in water for 5 minutes or until tender; drain and pat the mushroom caps dry.  Combine the 2 tbsp oil, white wine vinegar, garlic, red onion, oregano, parsley, salt, peppercorns, and coriander seeds.  Add the mushroom caps and stir gently.  Allow the mushrooms to marinade for 20 minutes (or longer.) 
  3. Pack the salads: divide the cannellini and mushrooms evenly among 4 tall quart-sized containers.  Layer the pepperoncini, artichokes, olives, cheeses, prosciutto, bell pepper, and romaine in the jars. Refrigerate until serving.
  4. Enjoy your salad: invert your salad onto a plate or into a bowl.
TIME-SAVING TIPS: Use 1 can cannellini beans, drained, rinsed, and patted dry, for the home-cooked beans.  Substitute store-bought marinaded mushrooms from the olive bar at your local grocery store for the marinaded mushrooms.

SPECIAL DIET SWAPS: This salad is gluten- and nut-free as-is.  For a vegetarian salad, omit the prosciutto.  For a vegan salad, also substitute your favorite vegan cheese for the mozzarella and provolone.

Food styling, photography, and infographics by Robert Campbell.

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