Antipasto Salad

    When I was growing up, every time I saw my mom making this salad, I knew it meant company was coming!  As a grown-up, I find myself turning to this recipe all the time when we have invited friends over for dinner.  The salad is so big that it seems silly to make it for just our small family given that my husband and I are the only ones who eat it.  My hope is that one day my own two girls will make this recipe one of their own go-tos for entertaining but first they have to learn to eat odd things like mushrooms, black olives, and pepperoncinis!

   Our New Year's Day tradition is to invite our friends, the Irvines, over for dinner.  We rarely do anything on New Year's Eve but I so look forward to our traditional meal with our friends.  I always make Italian Rice Balls (at some point I might share this recipe with you but it's pretty involved and I'm not ready to scare you off yet!) and some other Italianish appetizer so this salad goes perfectly with that theme.

   Make sure that you give yourself enough time to prepare this salad because the magic of this recipe is really in the marinated mushrooms and peppers and they need at least 12 hours to soak in all the flavors.  I usually prepare that part the night before so it's easier to prepare the the next day.  You can find my super easy directions for roasting the red pepper on my post for Fried Green Tomatoes with Roasted Red Pepper Remoulade.

  The assembly of the salad takes a little time, so if I know I am going to be rushed before my company arrives, I prepare all of the ingredients ahead of time and store them separately.

  Now, all you need to do is invite a couple of friends over and share this salad!  My amounts are just suggestions; adjust quantity of vegetables to your liking.

Antipasto Salad (click on title for a printable version)

1 large bunch of leaf lettuce (green, red, or romaine lettuce) washed, dried, and torn
matchstick or shredded carrots (I use about 1/2 a bag)
2 cucumbers
1 small can black olives, chilled
about 8 - 10 pepperoncinis, chilled
10 thinly cut slices salami (I prefer Boar's Head Italian Dry)
10 thinly cut slices provolone cheese
8 oz. sliced, washed white mushrooms
2 tsp. minced garlic
olive oil
1 red pepper, roasted
red wine vinegar
2 roma tomatoes
finely shredded Parmesan (my favorite is Sartori brand)
croutons
Italian dressing of your choice

The night before, or at least 12 hours in advance, cook mushrooms and garlic in olive oil in a small skillet until mushrooms are tender but not overly cooked.  Place in a bowl and top with sliced, roasted red pepper.  Pour red wine vinegar over mushrooms and peppers until they are nearly covered.  Stir and refrigerate until ready to use in salad.

Place lettuce over the bottom of a large platter.  It helps if the platter has some depth to it.  Depending on how big the bunch of lettuce is, you may not need all of it.  Be sure to leave room for the other veggies.

Scatter carrots over the top.

Add cucumbers next.  I peel them and run the fork tines down them before slicing.  It makes them prettier but isn't necessary.

Add chilled black olives and pepperoncinis.

Around the perimeter of the salad, alternate rolled up salami and rolled up provolone.

Drain mushrooms and red peppers and discard liquid.  Scatter mushrooms and red peppers over the top.

Place sliced Romas around the top of the salad.

Top the whole salad with finely grated parmesan cheese.

Scatter croutons on the top.

Serve with Italian dressing on the side.