Antipasti Salad With Arugula Recipes

Steps:

• Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
• Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

Steps:

• For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.
• Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top.

Steps:

• Bring a pot of generously salted water to boil and cook the fusilli per package instructions. Drain and set aside.
• Whisk together the oil, vinegar, oregano, honey, 2 tablespoons Parmesan and salt and pepper in a large bowl. Add the warm pasta, then toss to coat and sprinkle with the remaining 2 tablespoons Parmesan. Add the artichokes, red peppers, olives, mozzarella and salami and toss well to combine. Sprinkle with fresh basil.

Steps:

• Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!

Steps:

• In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour.
• Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and stir in mozzarella, peppers, olives, onion, salami, vinegar, oil, and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.