Salad Bar Antipasto
Chef Jacques Pépin shares his easy take on using the supermarket as your prep cook! Take advantage of your local market to create your favorite antipasto bringing together bright and beautiful colors to prepare something unique.
SUGGESTED INGREDIENTS, ADD PER WHAT IS AVAILABLE:
· Olives (Kalamata & Black Olives)
· Cheese (Feta or small mozzarella cheese balls, or both!)
· Peppers (multiple varieties)
· Capers
· Mushrooms
· Additional Salt & Pepper based on your preference
· Optional:
· Ham or Prosciutto, decorate & line with glass
· Butter Lettuce, decorate & line with glass
Mix together and give it a toss! Chef suggests to place this in a fun glass (i.e. Stolzle Martini Glass!) for service. Add a little olive oil on top to freshen up.
Iconic Chef Jacques Pépin is a culinary master who wrote the book on modern hospitality. Through our series presented by B.Wise Vineyards, Home Cooking with Jacques Pépin aims to inspire, educate and entertain as we bring awareness and support to the Jacques Pépin Foundation. We hope you will join us alongside this wonderful organization as chef continues to share his passion and vision for advancing culinary arts and celebrating the joy of cooking.
The Ultimate Antipasto Salad
In this video, Cast Iron Katie demonstrates how to make antipasto salad. On hot days this hearty salad hits the spot.
Ingredients:
2 - 3 heads romaine lettuce, remove ribs and tear to bits
5 vine ripe tomatoes, seeds and cores removed
1 pickled onion
1 16 oz jar roasted red bell pepper, drained and cut into strips
1 16 oz jar peperoncini, drained
1 14 oz can artichoke hearts, drained and cut into bits
1 14 oz can black olives, drained
1 c fresh basil, chopped
1 c fresh parsley, chopped
16 oz mozzarella, cubed
16 oz hard salami, cut into bits
4 oz shaved parmesan
Prepare pickled onion. (See instructions below.)
Prepare vinaigrette. (See instructions below.)
Combine all ingredients.
Top with vinaigrette.
Toss salad.
Serve with a slice of crusty bread.
Pickled Onion Ingredients:
1 large red onion, cut lengthwise then thinly cut crosswise
2 c water
3 Tbsp red wine vinegar
2 Tbsp sugar
2 Tbsp salt
Boil water, vinegar, sugar, salt.
Add onion.
Simmer 3 minutes.
Drain and cool.
Vinaigrette Ingredients:
(Doubled from video)
6 Tbsp red wine vinegar
2 cloves minced garlic
1 tsp salt
1 tsp sugar
1/4 tsp black pepper
12 Tbsp extra virgin olive oil
Combine all ingredients in a jar and shake.
Thanks so much for watching.
How to Make a Simple Italian Cold Antipasto Appetizer Party Platter
How to Make a Super Bowl Italian Cold Antipasto Appetizer Party Platter... This video is perfect for a simple Italian Cold Antipasto party platter. Perfect for the super bowl or any party. Add any Italian or Mediterranean inspired ingredients that you wish that would make a great addition.
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Antipasto Salad Recipe
Hearty and delicious, this Easy Antipasto Salad Recipe is filled with meats, cheese, and olives. It is an EASY crowd favorite!
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Antipasto Chickpea Salad
Chickpeas are bland. Make them fab with antipasto-y things!
PRINT RECIPE:
S02:EP09 – Keto Italian Dinner Part I: Antipasti Salad (Antipasto Salad Recipe)
Buon giorno! Welcome to Part I of a three-part miniseries where we’re making a keto-friendly Italian dinner.
Yes, you read that right. Italian food: one of the most challenging food genres from which to make low-carb recipes. But we’re doing it. And we’re doing it right.
Our meal starts with the antipasti – the appetizer course, and we’re filling it with fresh and flavorful veggies, herbs, meats, and cheeses.
We’re making, Antipasti Salad.
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For the antipasti salad, you’ll need:
Artichoke hearts
Olives (we used black and green garlic-stuffed)
Grape tomatoes
Roasted red peppers, marinated
Cremini mushrooms, quartered
Spinach leaves
Onion (we used red onion)
Salami (we used soprasetta)
Fresh basil
Fresh mozzarella cheese
For the keto Italian dressing, you’ll need:
Extra virgin olive oil
Balsamic vinegar
Lemon juice
Garlic powder
Rosemary
Thyme
Oregano
Shredded basil
Black pepper, freshly ground
Salt
Garnish with flakes of parmesan cheese, pan-roasted pine nuts, pepperoncini, and additional salt and pepper to taste.
Enjoy!