Boggiatto Produce, Garden Hearts® Iceberg Babies® Antipasto Salad

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

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 Corporate Chef & Director of Special Events Pebble Beach Resorts