Antipasto Salad

Name: Antipasto Salad
Total time: 30 min
Yield: 6
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)

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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.More Great Salads

By Lachlan Mackinnon-Patterson

January 2009

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Antipasto Salad

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Antipasto Salad

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Recipe Summary

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