Napa Antipasti Chopped Salad
I had a similar salad served to me at Redd Wood, in the Napa Valley region of California. It is like antipasti in salad form!
Ingredients
- 1 head of Romaine Lettuce washed and chopped in to thin slices
- 1 cup of Frisee or Arugula lettuce chopped into smaller than bite sized pieces
- 1 cup of Radicchio cleaned and cut in to thin pieces
- 6 Radishes sliced thin
- 1/2 cup Red Onion sliced paper thin
- 15 ounce can of Cannellini or Garbanzo Beans drained and rinsed
- 2.5 ounce can sliced Black Olives
- 10 slices Salami sliced into thin strips
- 3 ounces Provolone Cheese cut into thin strips
- 1/2 cup Pepperocini’s chopped
- fresh cracked black pepper per your taste
Red Wine Vinaigrette
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
Instructions
- 1 Cup Red Wine Vinaigrette, make your own (see notes for link) or use your favorite bottled variety
- In the order given above place ingredients in a large bowl, give a light toss. If you are eating the salad as a whole immediately drizzle with vinaigrette and toss to coat, add a few turns of fresh ground black pepper. However, if you will be eating this salad over the course of a couple of days add vinaigrette to your plated salad as you go.
- red wine vinaigrette: place ingredients in a mason jar and shake. Add more salt and pepper to your taste.
Notes
Storage: cover bowl with lid or a layer of plastic wrap. Salad only lasts 2 days in refrigerator, before it starts to wilt.
Red Wine Vinaigrette
Nutrition
Serving: 2cupsCalories: 365kcalCarbohydrates: 16gProtein: 12gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 22mgSodium: 940mgPotassium: 475mgFiber: 7gSugar: 2gVitamin A: 125IUVitamin C: 2mgCalcium: 178mgIron: 3mg
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