The perfect party salad! Guests choosetheir own toppings from the antipasto platter to add to theirsalad accompanied with a Parmesan cream dressing.
Recipe: Italian AntipastoSalad
Parmesan Cream Dressing:
2 fresh egg yolks
1/4 cup white wine vinegar
1 teaspoon crushed basil, oregano or thyme
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon white pepper
2 cups dairy sour cream
1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan cheeseSalad Bowl:
1 clove garlic
1 head escarole
1 head romaine
1 1/2 cups cooked macaroniAntipasto:
1 (8-ounce) can artichoke hearts
1 (8-ounce) can ripe olives
1 (4-ounce) can button mushrooms
1 (4-ounce) can pimentos
1 (4-ounce) can sardines
1 (2-ounce) can anchovies
1/2 cup oil and vinegar dressing
2 to 3 hard-cooked eggs, quartered
8 ounces sliced Wisconsin Provolone cheese
1 tablespoon capers
Makes 8 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
Antipasto Salad Recipe – Laura Vitale – Laura in the Kitchen Episode 348If the Italian AntipastoSalad recipe was useful and interesting, you can share it with your friends or leave a comment.