The dressing for this reimagined antipasto is very smart and delicious: In place of vinegar or lemon juice, Melissa Rubel Jacobson's salad gets tang from vinegary giardiniera vegetables (hot Italian pickled vegetables from a jar) that are combined with extra-virgin olive oil, capers and garlic.
1 cup giardiniera (stem the pepperoncini), plus 2 tablespoons pickling liquid
from the jar (see Note)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 teaspoons capers, drained
1 small garlic clove, finely chopped
Kosher salt and freshly ground black pepper
Two 15-ounce cans chickpeas, drained and rinsed
1/4 pound sliced Genoa salami, halved and thinly sliced crosswise
1/4 pound sliced provolone cheese, halved and thinly sliced crosswise
1 small head frisée (about 4 ounces), chopped
2 tablespoons thinly sliced basil leaves
How to Make It
In a food processor, combine the giardiniera vegetables with the pickling liquid, olive oil, capers and garlic and pulse until finely chopped. Season the dressing with salt and pepper.
In a large bowl, toss the chickpeas, salami, provolone, frisée and basil. Add the giardiniera dressing, toss to coat and serve.
The dressing can be refrigerated for up to 3 days. the dressed salad can be refrigerated for up to 2 hours.
Giardiniera is available at supermarkets and Italian markets.
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