In this dish, the traditional Italian appetizer becomes an easy-to-serve salad.
Number of servings : 10
Prep time: 15 minutes
Cooking time: 20 minutes
Type of meal : | Salads | Salads
Special diet :
1/2 cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons red-wine vinegar
1 clove garlic, minced
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon crushed red-pepper flakes
1/2 pound asparagus, cut into 1-1/2-inch pieces
1/2 pound cauliflower, cut into bite-size pieces
4 carrots, peeled and cut diagonally into 1/4-inch slices
2 small fennel bulbs, cut into 1/4-inch slices
1 jar (12 ounces) roasted red peppers, drained and cut into strips
1 jar (12 ounces) pepperoncini, drained
8 ounces marinated or plain fresh mozzarella, cut into strips
8 ounces pepperoni, sliced and cut into quarters
1 jar (12 ounces) marinated artichoke hearts, drained and cut into halves
1/2 cup chopped flat-leaf parsley
In a small jar with a tight-fitting lid, shake together olive oil, vinegars, garlic, basil, oregano, rosemary, salt, and red-pepper flakes. Set aside.
Bring a large pan of lightly salted water to a boil. One type of vegetable at a time, blanch asparagus, cauliflower, carrots, and fennel, uncovered, only until tender-crisp (2 to 3 minutes for asparagus, 5 minutes for cauliflower, 4 to 5 minutes for carrots, and 5 minutes for fennel). Remove with a slotted spoon and place in a bowl of ice water to stop the cooking.
When vegetables are cool, drain. In large bowl, combine blanched vegetables, red peppers, pepperoncini, mozzarella, pepperoni, artichoke hearts, and parsley. Add dressing and toss to coat well. Cover and refrigerate 4 hours or overnight before serving.