Italian Antipasto Chopped Salad

A twist on traditional antipasto.

When it comes to salad, we are all about it being healthyish. This Italian-style chopped salad is a toss-up of your favorite antipasti, cubes of Asiago Pressado, Murray’s Genoa Salami and Provolone with a homemade vinaigrette. Colorful and crisp with a little kick, this salad is the perfect starter for your next take on Italian night!

A twist on traditional antipasto.

Prep Time : 15 min.
Cook Time : 0 min.
Total Time : 15 min.
Serves 4

Ingredients

FOR CREAMY OREGANO VINAIGRETTE
1/4 cup Myrray's Barolo Wine Vinegar
1/4 cup lemon juice
1 tsp Fallot Dijon Mustard
1 ea. garlic clove
1/2 tbsp dried oregano
1/2 tsp red chili flake
1/2 tbsp salt
1/2 tsp freshly ground black pepper
2 tbsp honey
1 ea. egg yolk
1/2 cup Murray's Italian EVOO

FOR SALAD
1 each small head of radicchio, shredded
1 each small head of cabbage, shredded
1/2 each small red onion, thinly sliced
1/2 bunch parsley, leaves picked
1 1/2 cups Asiago Pressato, diced into medium cubes
1 1/2 cups sundried tomatoes, roughly chopped
1 cup Murray’s Genoa Salami, diced into medium cubes
15 oz. (1 can) white beans, drained and rinsed
3/4 cups sweet pickled peppers, roughly chopped
3/4 cups olives, sliced into rings

SHOP INGREDIENTS & PAIRINGS FOR THIS RECIPE BELOW

Directions

To make the vinaigrette, add all the ingredients except for the olive oil to a blender. Process until smooth, then slowly drizzle in the olive oil until an emulsion forms. Set aside.
To shred the radicchio and cabbage, cut the heads in half, then cut the leaves as thinly as possible.
In a large mixing bowl, combine the remaining salad ingredients with the shredded lettuces and dressing then mix thoroughly. Chiffonade half the parsley and mix this into the salad as well. Garnish the salad with the remaining parsley leaves.

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