Salad Monday Turned Antipasto Salad Wednesday
February 29, 2008
Some weeks, despite best intentions / goals / resolutions / shoulda-woulda-coulda’s, Salad Monday slips through the cracks. Last week, it was altogether canceled. The startling number of doggy bags in our fridge made it clear that Salad Monday would have to make way for Leftovers Night(!). This week threatened to bring more of the same. After being lavished with a delicious meal at our friends’ place on Monday, our routine salad night was postponed until Wednesday. But, Salad Wednesday is better than no salad night at all, no?
But, before I go acting all virtuous about Salad Wednesday, I should probably disclose a rather incriminating fact: this salad involved salami. And smoked mozzarella. It was basically an excuse to eat an antipasto platter for dinner.
(Click “more” for the rest of the story, more photos & the recipe.)
Yes, this Salad Monday (fine, Wednesday), I translated one of my favorite things to eat—an antipasto platter full of roasted vegetables, cheeses, spicy pickled peppers, yadayadayada—into a salad. Best of all, I got to leave out the very few elements of my normal antipasto tray that I don’t so much care for (olives, goat cheese) in favor of cherry picking all my favorite elements. And then I tossed them into a gorgeous salad that I’d be happy to eat any old Wednesday.
Yield: 2 entree-sized portions
1 head of romaine, sliced into one-inch ribbons
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
salt and pepper, to taste
1 red onion, cut into 1/2 inch wedges
1 pint cherry tomatoes
1 red bell pepper, cut into 1/2-inch wedges
1 (14.5 ounce) can of artichoke hearts, drained
several slices of salami, cut into thin ribbons
1/4 cup of smoked mozzarella, cut into thin ribbons
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil. Spread the ribbons of romaine on a platter.
Whisk the vinegar, mustard, olive oil, salt and pepper in the bottom of a large bowl. Toss the onion, tomatoes, pepper and artichoke in the vinaigrette. Spread the vegetables on the prepared baking sheet, pouring any additional vinaigrette on top of the vegetables. Set the large bowl aside. Roast the vegetables for 30 minutes.
In the large bowl you set aside, toss the roasted vegetables with the salami and mozzarella. Arrange the tossed vegetables, salami and mozzarella on top of the romaine. Garnish with the pepperoncini.