Food Network UK uses cookies to enhance your experience. Find out more about cookies by reading our Privacy and Cookies Policy. By continuing to use Food Network UK you are agreeing to our use of cookies, unless you have disabled them.
Antipasto salad
0
Antipasto salad
Ingredients
- Salt
- 225 g French beans
- 60 g sliced Spanish olives
- 60 g chopped roasted red pepper
- 115 g chopped red onion
- 225 g cubed provolone cheese
- 450 g cubed salami
- 2 tbsps red wine vinegar
- 2 tsps sugar
- 115 ml (6 tbsps) extra-virgin olive oil
- Freshly ground black pepper
Method
How to make Antipasto salad
1) Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces.
2) In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.
