Antipasto Salad
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Antipasto Salad
Category
Salads
Ingredients
- 2-3 ounces Genoa Salami, chiffonade
- 1/4 cup pepperoncini, sliced
- 1 cup iceberg lettuce, chiffonade
- 1/4 cup Castelvetrano olives, sliced
- 6-8 fresh basil leaves, torn into pieces
- Mozzarella from below
- fresh cracked black pepper
- 1 cup Mozzarella pearls
- 2 tablespoons Fustini’s Delicate SELECT olive oil
- 1 teaspoon Fustini's Tuscan Spice blend
- 1 garlic clove, pulverized
- 1/4 cup Fustini’s Vinoso Wine Vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- pinch Fustini's Tuscan Spice blend
- 2-4 tablespoons Fustini’s Delicate SELECT olive oil
Ingredients
Mozzarella
Dressing
Directions
- Place salami, Pepperoncini, lettuce, olives, and basil in large bowl and pour dressing over top. Gently toss to coat and divide between service plates. Place mozzarella around and serve with fresh cracked black pepper.
- Mix all together and refrigerate overnight.
- Whisk together vinegar, mustard, garlic, lemon juice and Tuscan Herb spice blend in bowl. While whisking, slowly drizzle enough Fustini&rsquo,s Delicate SELECT olive oil to emulsify the dressing. Use immediately.