Food Network UK

Antipasti dinner salad

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  • Swap the Parma Ham in this recipe for your favourite salami or griddled halloumi
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Ingredients

  • 8 tbsp extra virgin olive oil, plus a little extra for drizzling
  • 2 cloves garlic, crushed
  • 8 thick Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices of Italian ciabatta bread
  • Salt
  • 30ml red wine vinegar
  • Freshly ground black pepper
  • 2 cos lettuce hearts, halved lengthways
  • 3 stalks celery, finely Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 1 small head radicchio, finely Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 170g Parma ham, cut into strips
  • 10 to 15 fresh basil leaves, roughly torn
  • 225g small mozzarella balls (bocconcini), halved
  • 20 Kalamata black olives, pitted and halved

Use imperial measurements

Method

How to make Antipasti dinner salad

1) Heat 3 tbsp olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 min. Increase the heat to high; add the bread in batches and toast until golden on both sides. Set aside and season with salt.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk the vinegar with the remaining oil, a large pinch of salt and some pepper to taste in a large bowl. Add the radicchio, celery, Parma ham, basil, mozzarella and olives. Toss to coat.

3) Place one romaine half onto each plate. Drizzle with olive oil and season with salt and pepper. Spoon the salad onto each half and serve with the toasts.