Flashback Friday: Antipasto Salad

It's Friday! Time for another flashback with Suzy from Kitchen Bouquet. Join Suzy almost every Friday to flashback to whatever you like, flowers, recipes, anything! So I'm flashing back to a very easy and really great salad recipe! Made this one a while back, I think it was on my first blog, the one I hit delete and couldn't get it back, but it's so good, I'm happy to revisit it! Made it for lunch today, for me and my mom!

I pretty much followed this one the first time, but this time I didn't have red cabbage, frisée or radicchio and didn't feel like going out to get some. So I used whatever I had. Ham, salami, provolone, kalamata olives, red onion and baby arugula. So good. The peppery arugula with the salami and onions! Ok, so I used a ton of red onions, don't get so close, you're lucky you're out there in blogland! Added some boiled ham because I had it! Great salad! I think I really enjoy not working any more and having to just grab whatever I could, now it's much nicer to sit with someone and have a nice lunch. Wish I had a baguette. Next time!

Antipasto Salad

adapted by There's Always Thyme to Cook

Source: Food & Wine – January 2009, recipe by Lachlan Mackinnon-Patterson

Printable Recipe

1/4 cup extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon minced shallot

2 tablespoons minced oregano

Salt and freshly ground pepper

4 ounces sliced provolone cheese, cut into thin strips

4 ounces sliced ham, cut into thin strips

4 ounces thickly sliced Genoa salami, cut into thin strips

1/2 medium red onion, thinly sliced

1/2 cup pitted kalamata olives, coarsely chopped

1/2 medium head of radicchio, cored and coarsely chopped

1/2 medium head of frisée, coarsely chopped

1 cup finely chopped red cabbage

2 cups baby arugula

In a bowl, whisk the olive oil with the red wine vinegar. Whisk in the minced shallot and oregano and season with salt and pepper. Add all of the remaining ingredients, toss well and serve.

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