This recipe drew me in like a moth to a flame. I'm sure I've shared my love of pickled, spicy, and spicy-pickled things with you before. What is not positively tantalizing about the sound of spicy, vinager-y salad dressing over cheese, beans, and vegetables? Hell, I'd just take the vinaigrette.
To get even more antipasto-y (and more entree salad-y), you could chop up some salami or pepperoni and sliced olives and toss them in there. My god. How good would that be?
Antipasto Salad with Pepperoncini Vinaigrette (from Vegetarian Times)
For the Dressing:
-1/4 cup olive oil
-3 pepperoncini peppers, finely chopped (about 1 tablespoon)
-3 cloves garlic, minced (about 1 tablespoon)
-1 teaspoon dried oregano
-1/4 cup red wine vinegar
For the Salad:
-8 cups mixed greens or romaine (about 7 ounces)
-1/3 cup red onion, thinly sliced
-1 1/2 cups cherry tomatoes, sliced in half
-1 cup canned chickpeas, rinsed and drained
-3 ounces (or more) smoked provolone, cubed
1. Heat oil in small skillet over medium-low heat. Add pepperoncini and garlic, and sauté 2 minutes. Stir in oregano, and transfer mixture to bowl. Cool. Whisk in vinegar, and season with salt and pepper.
2. Toss mesclun and onion in large bowl with enough vinaigrette to coat. Season with salt and pepper. Divide greens among bowls. Sprinkle tomatoes, chickpeas and cheese over salads, and serve.-Serves 6 generously as a side, or 4 for a big entree salad
On a side note, The Mister and I will soon be heading out for a much anticipated trip to Spain! I am looking forward to eating and boozing my way across the country. Churros y chocolate come before culture. Museums? Pfft. Give me some Gambas al Ajillo, Paella y Sangria! Stay tuned...I'm sure there will be many cuisine-related photos to come.