SANDRA'S ANTIPASTO PLATTER with DRESSED SALAD GREENS

Written By admind Saturday, February 6, 2010 Add Comment Edit

This is a very simple “go to” that I like
to make on the fly if you have unexpected company,
or just because it’s a very romantic meal
to serve just for 2 as an entree
~ Of course, with red wine ~

(Serves 4)
Posted: by Sandra |
Prep: 15 to 20 mins

***Dressing for salad:
· 1 clove garlic, minced
· 2 tablespoons red wine vinegar
· 1 teaspoon dijon mustard
· ¼ cup olive oil
· 1 teaspoon dried basil
· Salt and black pepper to taste

***Salad:
· 1/2 small purple onion, julienned
· 1 pkg. mixed salad greens
· Parmesan shavings

Antipasto options:
· 1 (6 oz) jar artichoke hearts packed in oil, halved
· 4 oz provolone cheese, cut to 1” cubes or strips
· 1 med. size can whole pitted black olives, drained
· A variety of whole, pitted olives (black, calamata, green-pimento stuffed, etc.)
· 3 oz dry salami roll, cut into strips
· 1/2 red bell pepper, cut into strips
· 4 roma tomatoes, quartered (marinate first for a few minutes in some of the dressing before plating)
· 4 pepperoncini (green mild italian jarred pepper)

METHOD

Whisk garlic, dijon, vinegar, and oil in small bowl until emulsified. Stir in basil, and season with salt and pepper to taste.

Combine salad greens with red onions, and place in center of large platter, drizzling with desired amount of dressing, and then sprinkling shaved parmesan on top. Arrange antipasto ingredients in a decorative manner ‘in groups’ around salad on the platter.

Serve with four salad plates, forks, and napkins; plus wine glasses, along with your favorite red wine ~ I generally serve this with Chianti. - Enjoy!