Antipasto Salad

At tiny Frasca Food and Wine, Lachlan Mackinnon-Patterson (an F&W Best New Chef 2005) is famous for his Friulian food. When Frasca moves to a bigger space later this year, he'll open a casual cafe serving dishes like chopped salads made with greens grown on the roof.

 

Slideshow: More Great Salads

 

  • Total Time:
  • Servings: 6
KEY: Spring, Winter, Dinner Party, Easter, Mother's Day, Italian, Salads, Basic/Easy, Fast, No-Cook, Dinner

Related Video

More Videos
How to Make Creamy Riced Potatoes

Ingredients

  • 1/4 cup plus 2 tablespoons 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 thickly sliced Genoa salami, cut into thin strips
  • 1/2 medium red onion, thinly sliced
  • 1/2 cup pitted 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 (2 ounces)

How to make this recipe

  1. 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.
Contributed By Photo © John Kernick Published January 2009

Related Video

More Videos
How to Make Creamy Riced Potatoes




492634 recipes/antipasto-salad 2013-12-06 Lachlan Mackinnon-Patterson spring|winter|dinner-party|easter|mothers-day|italian|salads|6|basic-easy|fast|no-cook|weeknight-dinner january-2009,Lachlan Mackinnon-Patterson,frasca food and wine,antipasto salad,friulian food,green salad with salami recipes,antipasto-salad 492634
Close