Recipes

Iceberg Antipasto Salad

by Rachael Ray 9:43 AM, April 6, 2017

Aired July 7, 2017

Serves 4-6 servings
Ingredients

1 head iceberg lettuce, cored and chopped
1/4 pound hard salami, sliced not too thin then halved then cut into 1/2-inch strips
1/4 pound hot coppa, sliced not too thin then halved then cut into 1/2-inch strips
1/4 pound provolone, sliced not too thin then halved then cut into 1/2-inch strips
1/4 cup hot cherry peppers, sliced or chopped plus 1 tablespoon of brine
2 tablespoons white balsamic or wine vinegar
1 rounded teaspoon super-fine sugar or Acacia honey
1 teaspoon (1/3 palmful) dried oregano
2 tablespoons fresh thyme, chopped
A handful flat-leaf parsley, finely chopped
A handful grated Pecorino or Parm
1/3 cup EVOO – Extra Virgin Olive Oil
Salt and pepper

Preparation

Combine salad ingredients in a bowl. In another bowl whisk up vinegar, hot pepper brine, sugar or honey, oregano, thyme, parsley, cheese and EVOO. Toss salad with dressing and season with salt and pepper to taste.


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