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 Kalamata olives, pitted and sliced
1/2 cup 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
1/4 cup flat-leaf parsley, chopped
1/4 teaspoon pignoli (pine nuts), lightly roasted

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 teaspoons dried hot pepper flakes

METHOD

1. Cut off the stem of the Iceberg Babies®, rinse under cold water, and allow to air-dry completely. Cut each head into six wedges.
2. Combine garlic, onion, olives, peppers, artichoke hearts, sun-dried tomatoes, mozzarella and salami; gently toss together.
3. Combine 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 with stem ends coming together and mound the antipasto down the middle.
6. Garnish with parsley and pignoli.
Chef Beat Giger

Recipe by:

Beat Giger, CEC, AAC, Corporate Chef                                     Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."