Antipasto Recipe!
(Thanks Dara!)
This past week I hosted the girls over for Wine Club and wanted to make sure to serve something that has something everyone likes! Dara makes this all the time, so I wanted to make my version of this very popular dish. Just a few steps that you can do the night before, it helps hosting and not doing anything last minute a wonderful option for any gathering.
(If you want to make ahead, prepare all veggies a day ahead and add dressing a day or a few hours before serving.)
(If you want to make ahead, prepare all veggies a day ahead and add dressing a day or a few hours before serving.)
Kate & Dara |
(note: Dara's original recipe is at the bottom. I will be typing my version within the blog.)
Begin by creating the dressing.
In a bowl, combine 2 tablespoons Dijon Mustard, 2 tablespoons lemon juice, and 1/4 cup balsamic vinegar.
While whisking, slowly add 3/4 cup extra virgin olive oil. Continue to whisk until dressing is emulsified. Cover until ready to mix with the vegetables.
Begin by creating the dressing.
In a bowl, combine 2 tablespoons Dijon Mustard, 2 tablespoons lemon juice, and 1/4 cup balsamic vinegar.
While whisking, slowly add 3/4 cup extra virgin olive oil. Continue to whisk until dressing is emulsified. Cover until ready to mix with the vegetables.
Chop and blanch broccoli and cauliflower heads. (Blanching is a cooking process where you shortly boil a vegetable, and then quickly put into ice water to stop the cooking process.)
Mix the following ingredients:
1 can artichoke hearts (I recommend using frozen, not canned, but they can be harder to find. Trader Joes does carry them though.)
1 can whole black olives (drained)
8 oz mushrooms (sliced or quartered)
Grape tomatoes, halved
Hard Salami, cubed
Mozzarella pearls
Pampered Chef Egg Slicer - Use for mushrooms, fruit & more! |
Mushrooms, Olives, & Mozzarella |
Tomatoes & Artichokes |
Salami, pre-chopped |
ENJOY!! :-)
Dara’s Antipasto Recipe
3/4 c olive oil
1/4 c white wine vinegar
2 Tb Dijon mustard
1Tb lemon juice
1 can artichoke hearts
1 tsp fine sea salt or regular
1 can whole black olives
1/2 tsp dried basil leaves or 1tsp fine dice fresh basil
1/4 tsp black pepper
8 oz small mushrooms, whole or large quartered
6 hard boiled eggs quartered
2 cups or 3 heads broccoli florets bite size pieces
2 cups cauliflower bite size pieces
Small grape or cherry tomatoes (optional)
1/2 inch slice hard salami slice into cube
1/2 inch slice of provolone cubed
Combine oil, vinegar, mustard, lemon, salt, pepper, basil ...whisk to emulsify. Place everything into a container with a tight fitting lid. Shake well until mixed. Marinate minimum 4 hrs. Sauce may be increased by half for more veggies, which I normally add more broccoli. <3 Dara
1/4 c white wine vinegar
2 Tb Dijon mustard
1Tb lemon juice
1 can artichoke hearts
1 tsp fine sea salt or regular
1 can whole black olives
1/2 tsp dried basil leaves or 1tsp fine dice fresh basil
1/4 tsp black pepper
8 oz small mushrooms, whole or large quartered
6 hard boiled eggs quartered
2 cups or 3 heads broccoli florets bite size pieces
2 cups cauliflower bite size pieces
Small grape or cherry tomatoes (optional)
1/2 inch slice hard salami slice into cube
1/2 inch slice of provolone cubed
Combine oil, vinegar, mustard, lemon, salt, pepper, basil ...whisk to emulsify. Place everything into a container with a tight fitting lid. Shake well until mixed. Marinate minimum 4 hrs. Sauce may be increased by half for more veggies, which I normally add more broccoli. <3 Dara
Dara & Kate |
(If you live in the Charlotte area and would like to have a Pampered Chef party, please email my friend, Karen Solnick, Pampered Chef Representative. )
No comments:
Post a Comment