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ANTIPASTO SALAD




Source of Recipe


epicurious






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
  






Instructions



1. Make vinaigrette:
   Whisk together all vinaigrette ingredients in a small bowl until combined well.
   
2. 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.
   
3. Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad.
   






Final Comments


Makes 8 servings.

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