Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Antipasti Salad with Campfire Dressing
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 580
- Total Fat
- 51 g
- Saturated Fat
- 12 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 41 mg
- Sodium
- 1001 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 580
- Total Fat
- 51 g
- Saturated Fat
- 12 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 41 mg
- Sodium
- 1001 mg
Ingredients
Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop.
- Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside.
- Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper.
