My F&W
quick save (...)
Antipasto Salad
© John Kernick

Antipasto Salad

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • FAST

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 café serving dishes like chopped salads made with greens grown on the roof.

  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  2. 3 tablespoons red wine vinegar
  3. 1 tablespoon minced shallot
  4. 2 tablespoons minced oregano
  5. Salt and freshly ground pepper
  6. 4 ounces sliced provolone cheese, cut into thin strips
  7. 4 ounces thickly sliced Genoa salami, cut into thin strips
  8. 1/2 medium red onion, thinly sliced
  9. 1/2 cup pitted olives, coarsely chopped
  10. 1/2 medium head of radicchio, cored and coarsely chopped
  11. 1/2 medium head of frisée, coarsely chopped
  12. 1 cup finely chopped red cabbage
  13. 2 cups baby arugula (2 ounces)
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.