Antipasto Salad

Recipe Ingredients

1/2 lb	227g / 8oz	Mixed salad greens - (to 3/4 lb)
1		Zucchini
1/2		Red onion (small)
16		Cherry tomatoes
1/2 cup	118ml	Marinated bell peppers - red or yellow
2 oz	56g	Rolled anchovies with capers
1 packet		Marinated mushrooms - (6 to 8 oz)
1 1/2 oz	42g	Marinated artichoke hearts
12		Pickled peperoncini peppers
1/2 lb	227g / 8oz	Smoked ham - thinly sliced
1/2 lb	227g / 8oz	Thinly-sliced Italian salami - 1 or 2 varieties
1/2 lb	227g / 8oz	Thinly-sliced provolone cheese
1/4 lb	113g / 4oz	Mixed olives
1 oz	28g	Mozzarella cheese sticks - (to 2 oz)
		Balsamic Vinaigrette
1/3 cup	78ml	Balsamic vinegar
2/3 cup	157ml	Olive oil
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Salt - or to taste
1/4 teaspoon	1.3ml	Freshly-ground black pepper - or to taste
1/2 teaspoon	2.5ml	Sugar

Recipe Instructions

Make the Balsamic Vinaigrette: Mix vinegar, oil, garlic, salt, pepper and sugar in small saute pan. Rinse and dry salad greens. Put in towel-lined colander and refrigerate to crisp. Can be done several hours ahead.

Slice zucchini into 1/4-inch slices. Slice red onion as thinly as possible and separate into rings by tossing in bowl. Cut cherry tomatoes in half. Drain liquid from bell peppers, anchovies, mushrooms, artichoke hearts and peperoncini. Cut sliced ham into very thin strips, about 1/4-inch wide.

Remove greens from refrigerator and toss in 1/3 cup Balsamic Vinaigrette. Arrange in mound on platter. Arrange zucchini, onion rings, cherry tomatoes, anchovies, peppers, mushrooms, artichoke hearts, peperoncini, ham, salami, olives and provolone on greens and around edge of plate.

Pull mozzarella sticks into strings and strew down center of salad to form lacy stripe. Heat remaining Balsamic Vinaigrette over medium heat 3 to 4 minutes. Whisk vigorously and drizzle to taste over top of salad.

Source:
"The Los Angeles Times, 10-14-1998"

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