Antipasto Salad
Serves
One of the best things about this kind of salad is that you can improvise with whatever you have on hand. Substitute ham for the salami, throw in sun-dried tomatoes instead of (or with) fresh, use basil in lieu of oregano for the vinaigrette, skip the artichokes; you get the idea. Romaine is a good choice for this medley because it's crisp and juicy, and it holds up beautifully to the weight of the ingredients.
Ingredients
| 1/3 cup | extra-virgin olive oil |
| 2 tablespoons | red wine vinegar |
| 1 1/2 tablespoons | fresh oregano (minced) |
| 1/2 teaspoon | Dijon mustard |
| 1 1/4 small | clove of garlic (finely minced) |
| Salt and freshly ground black pepper | |
| 2 head | Earthbound Farm Organic Romaine Hearts (sliced crosswise into 1/2-inch ribbons) |
| 1 small | head of radicchio (cored and thinly sliced) |
| 4 ounces | thickly sliced provolone cheese (cut into strips) |
| 4 ounces | Genoa salami (cut into think strips) |
| 1 can | tuna in oil (drained) |
| 1 can | artichoke hears (drained and quartered) |
| 2 large | tomatoes (seeded and diced) |
| 1/2 cup | pitted olives (coarsely chopped) |
Directions
Place the olive oil, vinegar, oregano, mustard and garlic in a large salad bowl and whisk to blend. Season with salt and pepper to taste.
Add the remaining ingredients and toss to combine. Serve immediately.
