Bar Raid Antipasti Salad
Not that you needed a reason to raid the antipasti bar at your local grocery store, but now you have one! This salad is a medley of bright, savory flavors and crunch that works as a simple main, easy lunch, or ‘everyone’s-gonna-want-some’ appetizer or side. No reason to tell them you didn’t do the pickling and marinating yourself (wink).
A BIG salad of your favorite antipasti bar veggies, roasted chickpeas and broccolini, and cubed provolone and salami.
- 1 c. chickpeas, rinsed and patted dry
- 1 bunch broccolini (about 7-10 stalks), rough ends and leaves removed
- 1.5 tbsp. olive oil, divided
- 1 tsp. kosher salt, divided
- 3 c. mixed vegetables in marinade from antipasti bar, plus 3 spoonfuls marinade (see TIP A)
- juice of 1 lemon
- 2 tsp. mild Dijon or Düsseldorf mustard
- 3 oz. Genoa salami (from log), cubed small
- 3 oz. Provolone cheese (from block), cubed small
- 3 c. chopped Romaine hearts
- 3 tbsp. grated Parmesan cheese
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Pile the chickpeas at the center of a small rimmed baking sheet and the broccolini stems at the center of a second small rimmed baking sheet. Divide the olive oil and 3/4 teaspoons kosher salt over the chickpeas and broccolini stems (reserve the remaining 1/4 teaspoon salt). Gently toss with your hands to coat. Then spread the chickpeas and broccolini stems in a single layer. Put the chickpeas on the middle rack of a pre-heated 425° oven and the broccolini stems on the top rack. Let roast 8-10 minutes until the floret ends of the broccolini stems become lightly charred. Remove the broccolini from the oven and set aside. Give the chickpeas a gentle toss or shake and let them roast another 10-12 minutes until they turn lightly browned and crispy on the outside. When done, remove from the oven and set aside.
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Meanwhile, set a collander over a large serving bowl and pour the mixed antipasti vegetables with marinade into the collander. Let the marinade drain through to the serving bowl. Set the collander of vegetables aside and add the lemon juice and mustard to the antipasti marinade. Whisk to combine.
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Cut the roasted broccolini stems into large chunks and add to the serving bowl with the vinaigrette. Add the roasted chickpeas, mixed antipasti vegetables, cubed salami and Provolone, chopped Romaine, and grated Parmesan cheese. Gently toss to coat the salad ingredients in the vinaigrette. Taste and add the remaining 1/4 teaspoon kosher salt if needed. Serve and enjoy!
TIP A: If your grocery store has an olive/antipasti bar, you're in luck! Many do these days, near the gourmet cheese or deli section. Grab a quart-size or 32 oz. container and fill with an assortment of your favorite antipasti vegetables. I recommend a mix of spicy, briny, and garlicky vegetables—things like teardrop sweet peppers, marinated artichoke hearts and mushrooms, roasted or sun-dried tomatoes, pickled cauliflower and peppers, and olives. Grab a few extra spoonfuls of the marinade from your favorite vegetable(s) too—preferably something not too hot or briny.