Antipasti Salad

I love antipasti! The second course of a traditional ten-course Italian feast, antipasti often consists of a charcuterie platter of cheeses, olives, salumi (cured meats), marinated vegetables, and perhaps some tangy, spicy peperoncini to complete the 5Tastes profile. This antipasti salad makes a great starter salad for a big meal, a satisfying lunch, or a light dinner. Serve it with a glass of wine and some crusty bread and congratulate yourself for saving all those calories for your next ten-course meal. Buon appetito!

INGREDIENTS
Choose any combination of the following:

  • mixed greens like arugula, romaine, and bib lettuce (whatever you have on hand)

  • various cured meats like salami, capacola, prosciutto, pepperoni; 1/4 inch slice or torn.(sub cold salmon or tuna if you don’t like the cured meats)

  • aged provolone; 1/2 inch cubes

  • marinated artichokes

  • pepperoncini (sub giardiniera if you prefer)

  • Italian salad dressing (mix in a jar, 3 parts EVOO to 1 part Red Wine Vinegar, a pinch of salt and pepper, two pinches of dried oregano and dried basil. Shake well and taste. Adjust the seasonings to your taste; add a pinch of sugar if the dressing is too acidy.)

METHOD

Combine the ingredients of the salad and drizzle with your dressing. Serve with a nice crusty bread and a glass of wine (optional). Enjoy!

Pineapple Mango Salsa

Photo: c. foodblogchef 2019 Copy and paste recipe to print.  PINEAPPLE-MANGO-SALSA Yield about 2 1/2 cupsIngredients:  1 cup peeled diced ripe mango 1 cup diced pineapple 1/2 cup diced sweet red pepper, or cubanelle pepper 3 tablespoons finely chopped red onion 3 tablespoons minced fresh cilantro 3 tablespoons lime juice 1 tablespoon olive oil 1/2 jalapeno pepper finely chopped  Preparation: Combine all the ingredients and refrigerate at least an hour for flavors to meld.

Photo: c. foodblogchef 2019
Copy and paste recipe to print.

PINEAPPLE-MANGO-SALSA

Yield about 2 1/2 cups

Ingredients:
1 cup peeled diced ripe mango
1 cup diced pineapple
1/2 cup diced sweet red pepper, or cubanelle pepper
3 tablespoons finely chopped red onion
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
1 tablespoon olive oil
1/2 jalapeno pepper finely chopped

Preparation:
Combine all the ingredients and refrigerate at least an hour for flavors to meld.

 Pineapple-Mango Salsa

When visiting family in San Antonio over the holidays, we couldn’t find cranberries to go with our holiday Turkey, so I decided to let the rich Mexican culinary tradition of Texas inspire me. Instead of my traditional cranberry relish, I came up with this colorful Pineapple-Mango Salsa using readily available ingredients from the local supermarket. I chose to use ripe yellow Ataulfo (Honey) mangoes because the larger more common red/orange Haden mangoes were not ripe. If you don’t want to buy and clean a whole pineapple, look for fresh, cleaned and cored pineapples in the refrigerated fruit section of your supermarket. The sweet-tart, savory taste and crunchy texture with a hint of heat from the jalapeño in the salsa complement rich poultry dishes like roast turkey, or barbecued chicken, pork, or as a side to roast or seared duck. If you don’t like cilantro, fresh mint would be a suitable substitute. Lesson learned: “When cooking in Texas, remember the Alamo and be open to cooking as the Mexicans do.”

Asian Pear, Avocado, and Cherry Fruit Salad

Photo: c. foodblogchef 2020 Copy and paste to print the recipe.  ASIAN PEAR, AVOCADO, AND CHERRY FRUIT SALAD Serves 4 Ingredients: Bibb or Boston Lettuce 2 Asian pears cored and sliced 2 Avocados peeled, seeded, and sliced 20-24 Sweet Bing Cherries  White Balsamic Vinaigrette Salt and pepper to taste  Preparation: 1. Alternate the slices of avocado and pear atop a leaf of lettuce 2. Arrange 4-5 cherries alongside the avocado and pear slices 3. Dress with the vinaigrette (see Note for vinaigrette recipe) 4. Top with a bit of freshly ground black pepper*Note: for the Vinaigrette Mix ¼ cup white balsamic vinegar with ¼ teaspoon each of salt and pepper (or to taste) Add a ½ teaspoon of Dijon mustard A few drops of lime juice (optional) Whisk in 3/4 cup of good olive oil until emulsified

Photo: c. foodblogchef 2020
Copy and paste to print the recipe.

ASIAN PEAR, AVOCADO, AND CHERRY FRUIT SALAD
Serves 4
Ingredients:
Bibb or Boston Lettuce
2 Asian pears cored and sliced
2 Avocados peeled, seeded, and sliced
20-24 Sweet Bing Cherries
White Balsamic Vinaigrette
Salt and pepper to taste

Preparation:
1. Alternate the slices of avocado and pear atop a leaf of lettuce
2. Arrange 4-5 cherries alongside the avocado and pear slices
3. Dress with the vinaigrette (see Note for vinaigrette recipe)
4. Top with a bit of freshly ground black pepper

*Note: for the Vinaigrette
Mix ¼ cup white balsamic vinegar with
¼ teaspoon each of salt and pepper (or to taste)
Add a ½ teaspoon of Dijon mustard
A few drops of lime juice (optional)
Whisk in 3/4 cup of good olive oil until emulsified

Colorful sweet cherries, creamy avocado, crunchy Asian pear, and tangy vinaigrette…this salad has it all. Dress it with a light white balsamic vinaigrette and freshly ground black pepper, and serve with a baguette or whole-grain bread for a light lunch or dinner salad.

Grapefruit Vinaigrette

Grapefruit Vinaigrette

Yield: about 1/2 cup

Ingredients:

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 1/4 cup fresh grapefruit juice *See note

  • 4 teaspoons honey

  • 4 teaspoons red wine vinegar

Whisk oil, grapefruit juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.

*Note: if you don’t have grapefruit juice, you can substitute a 1/4 cup of fresh orange mixed with lime juice for a refreshing citrus vinaigrette.