garden


Iceberg Babies® Antipasto Salad

Iceberg Babies® Antipasto Salad

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Yield: 8 servings

 

INGREDIENTS

8 Garden Hearts® Iceberg Babies®
2 garlic cloves, minced
1 red onion, thinly sliced
1/2 cup black kalamata olives, pitted and sliced
1/2 cup green picholine olives, pitted and sliced
1/2 cup pepperoncini, sliced
2 large roasted red peppers, seeded, peeled and sliced
2 cups marinated artichoke hearts
1/2 cup sun-dried tomatoes, sliced and soaked in water for 5 minutes
1/2 pound smoked mozzarella, sliced and cut into 1-inch strips
1/2 pound hard Genoa salami, sliced and cut into 1-inch strips
salt and pepper to taste

Dressing:

2 tablespoons Dijon mustard
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon dried hot pepper flakes

Garnish:

1/4 cup flat-leaf parsley, chopped
1/4 cup pignoli (pine nuts), lightly roasted


Method:

1. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to drip dry completely.  Cut each head into 6 wedges.


2. Combine garlic, onion, olives, peppers, artichoke hearts, sun-dried tomatoes, mozzarella and salami; gently toss together.


3. Combine all of the dressing ingredients in a mixing bowl and whisk well.


4. Add dressing to the antipasto salad and toss very gently.  Add salt and pepper to taste.


5. Arrange the Iceberg Babies® wedges on a serving plate.  Mound the antipasto along the stem side covering the bottom of the wedges. 


6. Garnish with chopped parsley and pignoli.


Chef's comments: "The crisp, sweet wedges of Iceberg Babies® provide an excellent base for this Mediterranean favorite."


Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA

 

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