Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

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.