At this point, is there anything you can’t put on a board? Of course not. But is there anything you shouldn’t put on a board? Many, many things, but a salad presented at crudités, cheese, and charcuterie is probably ok.
ANTIPASTO CHOPPED SALAD BOARD {recipe}
serves 4 to 8 depending
Ingredients
Creamy Red Wine Vinaigrette (recipe below)
Anchovy Vinaigrette (recipe here)
BOARD
2 heavy Little Gem lettuce heads cut lengthwise into sixths (or about a dozen romaine heart leaves)
½ head radicchio, cut length-wise into ½-inch wide wedges or leaves from 2 endive heads
1 pint small cherry tomatoes any color, or ½ cup sun-dried tomatoes in olive oil
1 avocado, sliced
4 stalks celery or 2 Persian cucumbers, cut into 3-inch long sticks
½ cup marinated artichokes
½ cup castelveltrano olives
½ cup black olives
¼ cup peppadew peppers
¼ cup peperoncini sliced lengthwise into halves with stems attached
¼ cup pickled onions)
½ can chickpeas, drained and rinsed
¼ pound provolone or mozzarella cheese cut into cubes
8 ounces bocconcini mozzarella
½ pound Genoa salami + prosciutto
dried oregano and chopped fresh parsley for garnish
salt and pepper to taste
CREAMY RED WINE VINAIGRETTE
2 medium cloves garlic, grated or very finely minced and smashed with ¼ teaspoon salt
1 anchovy, smashed into a paste
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice (juice from half a lemon)
2 tablespoons dried oregano
¾ teaspoon kosher salt, plus more to taste (I used an entire teaspoon!)
½ cup mild olive oil
¼ cup mayonnaise or aioli
Directions
Make the Creamy Vinaigrette: Shake together the vinegar, oregano, lemon juice, garlic, salt and pepper, olive oil, and mayonnaise in a lidded mason jar to form an emulsified vinaigrette. Taste for seasoning, and adjust salt, pepper and lemon juice as needed.
Assemble the Board: Arrange the pickled onions, lettuce, radicchio, tomatoes, chickpeas, avocado, celery, artichokes, olives, peppadew peppers, peperoncini, cheese, and salumi on a large cutting board, cheeseboard, tray, or platter. Garnish with dried oregano and chopped fresh parsley.
Place small bowls with Red Wine Vinaigrette and Anchovy Vinaigrette alongside for dipping or drizzling.
Suggestion: You can also chop everything and make an actual Antipasto Chopped Salad, on which this Board is based.
NOTES and RESOURCES
- Dried Oregano: The dried oregano I use for this salad is the kind that is sold as dried whole stems tied together into a bundle and packaged in plastic bags. I found mine in the “shop” section of a favorite Italian restaurant near me, but you can also order different brands of dried oregano online. If you can’t get the Italian oregano on the stems, the crumbled dried oregano sold in small jars is fine!
- Mild Olive Oil: If you have one olive oil in your house, by all means use it. However, if you have a choice, use the olive oil with the mildest flavor, even one that is labeled “light.” Extra-virgin olive oil might be too expensive to use in a salad in which it will be competing with other fairly strong flavors (fresh garlic, raw onions, vinegar pickled vegetables, hot and spicy peppers). I use this $10-$15 grocery store olive oil as my everyday olive oil, and Brightland as my “special” (i.e. not for this vinaigrette).
- Casteleveltrano Olives are medium-sized, bright green olives that are mild in taste. They are also sold bulk in the Olive Bar (where we’re never going again after this pandemic) or in jars in the same aisle where regular olives and other pickled vegetables are. Substitute any favorite olive.
- Peppadew peppers are my ALL-TIME FAVORITE THING, sweet, tangy, spicy, round peppers about the size of a ping pong ball. Substitute peperoncini, which have about the same heat, but are not sweet. If you have both, even better.
- Chickpeas: I use this brand of organic canned chickpeas. If you are ambitious and want to cook chickpeas yourself, follow the method for soaking and cooking dried chickpeas in this recipe here. You will make about double the amount of cooked chickpeas you need for this salad recipe. Make hummus with the rest.
- Provolone cheese is an Italian semi-hard cow’s milk cheese that is similar to mozzarella, though just a little bit stronger/funkier in flavor. I bought my provolone from the deli counter at Whole Foods Market, but it shouldn’t be hard to find in the refrigerated section or the deli of just about any regular grocery store. If you can’t find it, or prefer, mozzarella cheese is a good substitute. National brands like Sargento and organic brands like Organic Valley have packaged sliced provolone. This brand even sells a package with BOTH provolone cheese and salami together!
- Genoa salami is a generally non-spicy (heat) Italian-style dry salami. I bought mine from the deli counter at Bristol Farms, but you should be able to find it in packages in the refrigerated section or the deli case of most grocery stores. You can substitute any type of sliced salami for the Genoa. I have even used very thinly sliced pepperoni before.
- Without the provolone cheese and Genoa salami, the salad is plant-based, so if any of your guests are vegan, serve the cheese and salami on the side where the vegans can’t see it.
- All fresh herbs and produce from either the Santa Monica Farmers’ Market on Wednesday, or Whole Foods Market when I can’t find what I need at the farmers’ market.
November 07, 2020 at 12:49PM
https://ift.tt/36c398a
ANTIPASTO CHOPPED SALAD BOARD with CREAMY RED WINE VINAIGRETTE DIP [recipe] - The Delicous Life
https://ift.tt/3ekeW79
salad
No comments:
Post a Comment