Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6

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.    Main-Course Salads  

How to Make It

Step 1    

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.

Step 2    

In a large bowl, toss the chickpeas, salami, provolone, frisée and basil. Add the giardiniera dressing, toss to coat and serve.

Make Ahead

The dressing can be refrigerated for up to 3 days. the dressed salad can be refrigerated for up to 2 hours.

Notes

Giardiniera is available at supermarkets and Italian markets.

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