Antipasto? Make it a salad!

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antipasto salad

I love antipasto ingredients. All the big tastes of the savory best. Olives, cheeses, salumi, artichoke hearts, crusty bread, tomatoes, and…whatever you like.

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extra special tomatoes at Rialto Market in Venice

What do you put together for an antipasto platter? Well, just throw it in a bowl and make it a salad.

I make sure ingredients are cut or torn into bite-sized pieces. I make croutons for that crusty bread presence. And include my favorite brand of artichoke hearts (Trader Joe).

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Trader Joe artichoke hearts

Even if you don’t add greens to your usual antipasto platter, a few green leaves in this salad ups the ante. I use bitter (and lovely for the bitterness) dandelion greens.

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dandelion greens

Slices of endive are nice, too. And maybe some baby arugula. But don’t make it a green salad…think of it as just an accent of green crunch. (A bright lift of some fresh herbs like mint or basil makes it sing even sweeter.)

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mint

Season all with salt & pepper. Add some drizzles of olive oil, and a few shakes of your favorite vinegar. Not only is it tasty…it’s pretty!

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antipasto salad

Antipasto Salad w Olives & Chunk Parmigiano

1 small bunch Italian greens — dandelion or baby escarole, cleaned & chopped to bite-sized

1/2 cup pitted green & black olives

1/2 cup parmigiano, cut into small chunks

1-2 sprigs mint leaves, torn

2-3 baby cucumbers, rinsed, sliced, cut into chunks

1/2 cup cherry toms, sliced in half

1/2 cup salami, cut into chunks

1/2 cup artichoke hearts, cut in half

1/3 cup olive oil

1/4 cup favorite vinegar

salt & pepper to taste

Mix all the salad in gradients in a medium serving bowl. Add the olive oil & vinegar. Toss to coat. Season with salt & pepper. Toss to coat. Serve.

Zucchini Agrodolce Recipe from Venice

Herbs at the Rialto Market

Herbs at the Rialto Market

Here’s a short video of my cooking segment on Channel 4’s More at Midday WSMV-TV Nashville…includes a brief glimpse of video from the Venice trip…but I will be posting MORE soon!

 

Zucchini Agrodolce from Venice on WSMV TV Nashville