Best Antipasti Salad Recipes
ANTIPASTI SALAD WITH CAMPFIRE DRESSING
Provided by Michael Symon : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
ANTIPASTI SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
- Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
- Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.
ANTIPASTI POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a small bowl of ice water, 10 minutes; drain and pat dry.
- Meanwhile, put the potatoes in a large saucepan; cover with cold water and season with 1 teaspoon salt. Bring to a simmer and cook until tender, 10 to 12 minutes. Drain and transfer to a large bowl. Add 1/4 cup olive oil, 2 tablespoons vinegar, the sugar, 1/2 teaspoon salt and a few grinds of pepper; toss until the potatoes absorb most of the dressing.
- Add the giardiniera, provolone, salami, artichoke hearts, olives and red onion to the bowl with the potatoes; toss. Let cool to room temperature.
- Drizzle the potato salad with the remaining 3 tablespoons olive oil and 1 tablespoon vinegar. Add the basil and season with salt and pepper. Toss again just before serving.
ANTIPASTI CHOPPED SALAD
Steps:
- Put the lettuce, cheese, salami and artichokes in a mixing bowl and toss well. Drizzle just enough liquid from the artichoke jar to lightly moisten the salad; add the basil, season with salt and pepper, to taste, and toss to combine.
- Transfer the salad to a platter and serve immediately or chill and serve within 2 hours.
ANTIPASTI PASTA SALAD
This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and stir in mozzarella, peppers, olives, onion, salami, vinegar, oil, and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.
Nutrition Facts : Calories 534 g, Fat 19 g, Fiber 3 g, Protein 21 g
BROCCOLI RABE AND ANTIPASTI PANINI WITH OLIVE SALAD RECIPE
This recipe appears in: Vegan: Broccoli Rabe and Antipasti Panini with Olive Salad [Photographs: Robyn Lee] This vegan sandwich is based on a muffuletta, but it wasn't as simple as removing the meat and cheese and shoving in vegetables in its place. Juicy, garlicky broccoli rabe braised in a dry white wine provide moisture and texture; roasted peppers add a bit of fruity tartness and smoky depth; marinated artichoke hearts are herbal and funky; and sun-dried tomatoes have that dried fruit thing going. Stick'em together, and--hey!--you got something that works just as well as the original and for all the same reasons, while simultaneously being brand new. Note: You can use store-bought olive salad for this recipe if you prefer. Use about 4 tablespoons for each two serving sandwich. You can also make this on four smaller loaves or 1 larger loaf. Special equipment: Panini press amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Broccoli Rabe and Antipasti Panini With Olive Salad Recipe Reading Options: Cooking Mode Text Only Ingredients * For the Olive Salad: * 1/2 cup mixed pitted Italian olives (about 3/4 pound), finely chopped * 1/2 cup giardiniera, finely chopped * 2 jarred peperoncini, stems removed, finely chopped * 1 tablespoons capers, drained and roughly chopped * 1 medium garlic clove grated on microplane grater (about 1 teaspoon) * 1/4 cup extra-virgin olive oil * For the Broccoli Rabe * 2 tablespoons extra-virgin olive oil * 6 cloves garlic, finely sliced * 1 bunch broccoli rabe, thickest stems discarded, roughly chopped (about 1 1/2 pounds) * 1 cup dry white wine * kosher salt and freshly ground black pepper * To Assemble * 2 round seeded Italian-style loaves, about 8-inches across * 1/3 pound roasted red peppers * 1/3 pound marinated artichoke hearts, cut into 1/4-inch thick slices * 1/4 pound sun-dried tomatoes, sliced into thin strips Directions * 1. For the Olive Salad: Combine olives, giardiniera, peperoncini, capers, garlic, and olive oil in a small bowl. Stir to combine and set aside. * 2. For the Broccoli Rabe: Heat olive oil in a large straight-sided skillet or Dutch oven over medium heat until shimmering. Add garlic and cook, stirring constantly, until softened and just barely beginning to brown, about 2 minutes. Add broccoli rabe and white wine. Increase heat to medium high and cook, stirring occasionally until broccoli rabe is all wilted, about 3 minutes. Lower heat to medium-low and continue simmering, stirring occasionally, until broccoli rabe is tender and completely olive green, about 20 minutes total (if pan becomes dry, add a few tablespoons of water to moisten). Season to taste with salt and pepper. * 3. To Assemble: Slice each loaf of bread in half and spread a few tablespoons of olive salad on each cut face. Layer broccoli rabe, red peppers, artichokes, and sun-dried tomatoes on bottom half of each loaf, leaving a 1/2-inch border all around the perimeter. Close sandwiches. * 4. If desired, press sandwiches on a pre-heated panini press until compressed, crisp, and hot throughout, about 5 minutes. Alternatively, wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes to allow olive oil to soak into bread before serving. Cut each sandwich into quarters and serve.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- 1. For the Olive Salad: Combine olives, giardiniera, peperoncini, capers, garlic, and olive oil in a small bowl. Stir to combine and set aside.
- For the Broccoli Rabe: Heat olive oil in a large straight-sided skillet or Dutch oven over medium heat until shimmering. Add garlic and cook, stirring constantly, until softened and just barely beginning to brown, about 2 minutes. Add broccoli rabe and white wine. Increase heat to medium high and cook, stirring occasionally until broccoli rabe is all wilted, about 3 minutes. Lower heat to medium-low and continue simmering, stirring occasionally, until broccoli rabe is tender and completely olive green, about 20 minutes total (if pan becomes dry, add a few tablespoons of water to moisten). Season to taste with salt and pepper.
- To Assemble: Slice each loaf of bread in half and spread a few tablespoons of olive salad on each cut face. Layer broccoli rabe, red peppers, artichokes, and sun-dried tomatoes on bottom half of each loaf, leaving a 1/2-inch border all around the perimeter. Close sandwiches.
- If desired, press sandwiches on a pre-heated panini press until compressed, crisp, and hot throughout, about 5 minutes. Alternatively, wrap in plastic wrap and allow to rest at room temperature for at least 30 minutes to allow olive oil to soak into bread before serving. Cut each sandwich into quarters and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
