Antipasto Salad

For vinaigrette :
3 tablespoons red-wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
Sea salt and coarsely ground black pepper to taste
6 tablespoons extra-virgin olive oil

For salad:
2 cups water
3 tablespoons red-wine vinegar
2 tablespoons sugar
1 teaspoon salt
1 medium red onion, halved lengthwise and thinly sliced crosswise
2 hearts of romaine (12 oz total), torn into bite-size pieces
1 cup loosely packed fresh flat-leaf parsley leaves
1 (8 oz) jar roasted red peppers, rinsed, drained, & cut into 1/4 inch strips
2 (6 oz) jars marinated artichoke hearts, drained
1 cup assorted brine-cured olives
1 cup drained bottled pepperoncini (5 oz)
1/2 lb cherry tomatoes, halved

Make vinaigrette:
Whisk together all vinaigrette ingredients in a small bowl until combined well.
Make salad:
Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool.
Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, pepperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad.


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