Posts Tagged ‘salad dressing


Antipasti and Herb Salad with Lemon-Garlic Vinaigrette


Antipasti and Herb Salad with Lemon-Garlic Vinaigrette

This Food Network recipe for Antipasti Salad was my inspiration for this salad, but I revised it so much it should probably just be a new recipe.  I served this with as part of a tapas meal with Garlicky Shrimp with Olive Oil (Gambas al Ajillo).  The lemon-infused dressing was a really good contrast to the heavy garlic and olive-oil flavor of the shrimp – definitely a great combo.  The basis of this salad, pre-bagged herb salad, contains enough flavor with the inclusion of herbs such as dill, cilantro and parsley along with the lettuce that I kept the dressing very simple with just olive oil, garlic and lemon juice.

Antipasti and Herb Salad (2 servings)

½ 4 oz. bag of “Fresh Herb Salad” such as Earthbound Farms Organic

4 large artichoke hearts, drained well and chopped

1 small yellow heirloom tomato, chopped

½ orange pepper, chopped
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 oz. shaved Parmigiano-Reggiano

Heat olive oil in a skillet and cook chopped orange peppers over medium-high heat for approximately 5 minutes, until they begin to brown and soften.  Add shallots and balsamic vinegar to the skillet.  Reduce heat and cook until shallots are softened and balsamic vinegar is reduced, approximately 3-5 minutes.  Remove from heat and allow to cool completely.  Toss herb mix salad with artichoke hearts, orange pepper mixture and lemon-garlic vinaigrette.  Top with shaved Parmigiano-Reggiano.

Lemon-Garlic Vinaigrette

1 clove of garlic, minced
3 tablespoons extra-virgin olive oil
juice of ½ lemon
salt and freshly ground pepper to taste

Whisk together ingredients and adjust oil-to-lemon-juice ration to taste.


Pecorino Romaine Salad with Garlicky Lemon Dressing and Homemade Croutons

Pecorino Romaine Salad with Garlicky Lemon Dressing is a great recipe from Cooking Light.

I made a just a few small changes to this recipe:

1) Left out the anchovy paste because we’re not big anchovy fans.
2) Added another tablespoon of lemon juice and another tablespoon of olive oil.  The dressing was a little too thick and it didn’t seem like the recipe made enough to coat the salad.
3) Misted the croutons with an olive oil sprayer instead of cooking spray.
4) Used a bagged romaine/lettuce/radicchio mix instead of just romaine.

This salad tastes a lot like a caesar and has most of the same ingredients.  The star of the show is definitely the shaved pecorino Romano. The ciabatta croutons looked so good that I left about four slices intact to use as little appetizer toasts.  We nearly ate all the cheese with the toasts before making the salad.  Ooops.


Chopped Salad with Zesty Lime-Dijon Dressing

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