Antipasto Salad

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Even though antipasto means "before the meal," the savory morsels designed to whet your appetite can also satisfy it as a main course.

The beauty of an antipasto entree is that you can tailor the recipe for two, selecting just enough to make a meal. Adjust the mix to your preferences -- maybe more olives and no mushrooms.

As another convenience, you can do as much or as little of the preparation as you like. Cook some of the ingredients from scratch and supplement the dish with purchases from your favorite deli or salad bar.

Plan on 2 ounces of meat, such as prosciutto or salami, per serving. Add an ounce of cheese, which is one slice or a quarter-cup of shredded cheese.

Next, choose vegetables, including roasted peppers, oil-packed sun-dried tomatoes and pickled baby onions to add color, texture and flavor. Figure about half a cup of each vegetable per person, but include more than one vegetable for variety.

While you're not likely to make your own cured meat or cheese, you can easily make the vegetables for the following antipasto salad.

Roast eggplant, red bell pepper, onion and garlic in advance. Complete this step the night before if you prefer, refrigerating the roasted vegetables. Bring the vegetables to room temperature and assemble the salad just before serving.

Antipasto Salad

Makes 2 servings.

Preparation time: 15 minutes

Cooking time: 30 minutes

1 small Japanese eggplant, halved lengthwise and widthwise

1 small red bell pepper, cored, seeded, cut into quarters

1 small red onion, cut into wedges

1 small garlic clove, unpeeled

2 tablespoons olive oil, divided

1/8 teaspoon pepper

1/4 teaspoon crushed dried oregano

1/8 teaspoon crushed red pepper flakes

1/2 cup shredded aged Gouda cheese

2 ounces salami, cut in strips

1 tablespoon red wine vinegar

2 cups coarsely chopped romaine lettuce

Salt, optional

Place eggplant, bell pepper, onion and garlic in small roasting pan. Drizzle on 1 tablespoon olive oil. Roast in preheated 400-degree oven 30 minutes, or until vegetables are tender, stirring occasionally.

Remove from oven and allow vegetables to cool to room temperature. Cut vegetables into bite-size pieces and place in large salad bowl. Squeeze garlic from its peel, mince and add to vegetables. Add pepper, oregano and crushed red pepper flakes. Stir in cheese and salami. Add remaining 1 tablespoon olive oil and vinegar. Toss gently but well. Add lettuce and toss again. Season with salt if desired.

Each serving (without added salt) has: 360.5 calories; 25 grams total fat; 16 grams protein; 14.5 grams carbohydrates; 52 milligrams cholesterol; 780 milligrams sodium and 2.5 grams dietary fiber.

 

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Antipasto Salad - Recipe

(c) 2010 Bev Bennett