Antipasto chopped salad
Delight in the flavors of the Mediterranean with this vibrant antipasto chopped salad. Packed with a variety of textures and tastes, it's a culinary adventure in every bite.
Ingredients:
- 1 garlic clove, smashed
- Kosher salt
- 2 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 1 large romaine heart, chopped
- 1 small head of radicchio, halved, cored and coarsely chopped
- 1/4 head of iceberg lettuce, coarsely chopped
- 1 tender celery rib, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup cherry tomatoes
- 1/4 cup pitted green olives, preferably Sicilian
- 8 peperoncini
- 60g Parmigiano-Reggiano cheese, shaved (1 cup)
Instructions:
- Julia Hartbeck
- Collect all the ingredients.
- Julia Hartbeck
- Crush the garlic into a paste in a large bowl with a good amount of salt.
- Julia Hartbeck
- Combine the mayonnaise, vinegar, and oregano with the garlic paste. Gradually mix in the olive oil. Season it with pepper.
- Julia Hartbeck
- Include all the other ingredients and mix thoroughly. Serve immediately.
Summary:
- Calories: 2123 kcal
- Fat: 139 g
- Protein: 96 g
- Carbs: 134 g
- Potassium: 2490 mg
- Magnesium: 267 mg