Photo: Antipasti Dinner Salad Recipe
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 2 large cloves garlic, smashed
- 8 slices rustic Italian bread
- Kosher salt
- 2 tablespoons red wine vinegar
- Freshly ground pepper
- 1 small head radicchio, thinly sliced
- 3 stalks celery, thinly sliced
- 6 ounces deli-sliced hard salami or soppressata, cut into strips
- 10 to 15 fresh basil leaves, sliced if large
- 8 ounces small mozzarella balls (bocconcini), halved
- 20 cured black olives (such as kalamata or nicoise), pitted and halved
- 2 romaine lettuce hearts, halved lengthwise
Directions
Heat 3 tablespoons 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 tablespoons oil, 1/2 teaspoon 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.
Photograph by Antonis Achilleos
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By jcosyleon
San Diego, 43
on April 09, 2012
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This recipe does not show that Guy took the sopprasatta, cheese, and I believe the basil and layered them, wrapped them in plastic, and let them meld together in the fridge. He then sliced the layers into a salad......I did that and it was excellent......The meats and cheeses stayed together......I also added a layer of provolone and procscuitto, a little less mozz........
Excellent........
By juliemkern
The Villages, FL
on April 26, 2009
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Recipe took longer than the 15 minutes claimed, but I knew that it would. It took my husband and me more like 40 minutes. I did add 1/8+ teaspoon honey to dressing. The flavor was good but next time I will add red onions, even though that is probably not a standard antipasta inclusion. The bread soaked up the olive oil so only one side was toasted brown unless you added more olive oil. Also had trouble getting the salami strips to separate. Agree with other reviewer that you need fresh mozzeralla.
By rogers_01_11688047
springfield, IL
on February 22, 2009
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....very easy and I enjoyed making my own dressing. Good olives and fresh mozzarella are key. I used an Olive Medley blend from the deli and crushed garlic in the dressing. And I used store bought seasoned croutons instead. Big hit an annual ladies luncheon!
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