Fustini's Oils and Vinegars
Italian Antipasto Salad

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Italian Antipasto Salad

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Italian Antipasto Salad



Ingredients

  • 4 cups mixed greens
  • 1 medium red onion, thinly sliced
  • 4-6 slices Genoa salami, cut into thin strips
  • 4-6 slices prosciutto or capicola, cut into thin strips
  • 4 slices provolone, cut into thin strips
  • 1/2 cup baby bocconcini (pearls)
  • 1/4 cup Garlic Stuffed olives, sliced
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, seeded, julienned
  • 1/2 cup marinated artichoke hearts, cut into bite-size pieces
  • 8 pickled pepperoncini, whole
  • 4-6 fresh basil leaves, chiffonade
  • 1 tablespoon fresh oregano, chopped
  • 1/4 cup Parmigiano Reggiano, grated
Italian Vinaigrette

Directions

Step 1. 

In a large bowl, mix all ingredients up to and including artichoke hearts.  Dress with Italian Vinaigrette.  Carefully mix in pepperoncini, basil and oregano.  Sprinkle with Parmigiano Reggiano.


Step 2.  Italian Vinaigrette

Whisk balsamic and vinoso, agrodolce, garlic and mustard in a small bowl.  Slowly add olive oil and emulsify.  Season with salt and pepper to taste.




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