Thursday, March 8, 2018

Antipasto Salad
6 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
2 tsp. balsamic mustard
1 Tbsp. minced shallot
2 Tbsp. minced oregano
salt and pepper to taste

4 oz. sliced provolone cheese, cut into thin strips
4 oz. thickly sliced Genoa salami, cut into thin strips
½ medium red onion, peeled and thinly sliced
1/2C pitted olives, sliced
½ medium head radicchio, cored and coarsely chopped
½ medium head frisee, coarsely chopped
1C red cabbage, thinly sliced
2C baby arugula
1/3C toasted pine nuts

Whisk all vinaigrette ingredients together in a bowl.  Add all the salad ingredients and toss well.

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