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    ANTIPASTO SALAD


    Source of Recipe


    Gourmet

    List of Ingredients




    For vinaigrette
    3 tablespoons red-wine vinegar
    1 small garlic clove, minced
    1/2 teaspoon sugar
    1/2 teaspoon salt
    1/8 teaspoon black pepper
    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, and cut lengthwise into 1/4-inch-thick strips
    2 (6-oz) jars marinated artichoke hearts, drained
    1 cup assorted brine-cured olives
    1 cup drained bottled peperoncini (5 oz)
    1/2 lb cherry tomatoes, halved

    Recipe



    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, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad.

    Cooks' notes:
    • Vinaigrette can be made 1 day ahead and chilled, covered.
    • Onion can be pickled 1 day ahead and chilled, covered.

    Makes 8 servings.



 

 

 


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