13 April 2013

Antipasto Salad

Here is another winning recipe from Moosewood, tweaked by me.

1 bunch asparagus, ends snapped off
1 red bell pepper
5 artichoke hearts
1 stalk celery
White balsamic or white wine vinegar
Salt and pepper.

1. Red pepper: cut in half length-wise, discarding stem, veins and seeds. Place halves skin side up on a foil-lined baking sheet (toaster oven?) and roast at 425 for 20-25 minutes, until skin is blackened and bubbly. Let cool; peel off skin and discard. Cut pepper into strips, then 1" pieces. Add to bowl.

2. meanwhile, Asparagus: boil spears in a large pan/pot of boiling water for a few minutes, until bright green. Cut into 1" pieces; set aside in salad bowl
3. Chop artichoke hearts into 1" pieces. Thinly slice celery. Toss in bowl with vinegar, oil (use less if the artichokes were marinated), and salt and pepper to taste. Best part: it keeps in your fridge for a few days!!!

Other add-ins: olives, Parmesan cheese, croutons. Good served over lettuce, but don't mix in lettuce or tomatoes if you want to keep it overnight.