Friday, April 4, 2014

Salad... Antipasto.

Just some of the ingredients you can use.
One of the many foods that were common in almost any pizza place, sub shop, or Italian restaurant in New Jersey was antipasto. Every place made it a little different, and as with most any salad, you have flexibility in how it's made. The great thing is that it's easy to make, takes little to no cooking, and can be eaten as an appetizer or a meal. My recipe uses just the ingredients listed, but you can include almost anything, including pasta.

3 cups asparagus, blanched and cut into approx. 2"pieces
1lb. mushrooms, quartered
3/4 red bell pepper, diced
1 cup cubed ham
1 1/2 cups cubed mozzarella
1 cup sliced black olives
1 large can artichoke hearts, chopped
1/2 cup salami (Genoa or Calabrese) - sliced, diced

Marinade:
1/3 cup cider vinegar
1/4 cup chopped fresh parsley
2 tbsp. extra virgin olive oil
2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
5 cloves crushed garlic

Mix all marinade ingredients. Combine all the other ingredients, add marinade, and if so desired, grate in some fresh Parmigiano Reggiano. Mix well, cover, and place in refrigerator for at least two hours. Hint: the longer it sits, the better the flavor melds. Mangia!

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