Antipasto Salad With Marinated Black Walnuts
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 2tablespoons white verjuice (see note above)
- 1small shallot, minced
- ¼cup grape-seed oil or extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 10cups baby greens
- ½cup julienned roasted red pepper strips
- ¼pound smoked ham or prosciutto, cut into julienne strips
- ¼pound provolone, mozzarella or fontina cheese, cut into julienne strips
- ¾cup drained verjuice-marinated black walnuts (see recipe)
Preparation
- Step 1
In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Sprinkle with the black walnuts and serve.
Private Notes
Cooking Notes
I ordered the black walnuts and the soaking juice from Amazon. I forgot to soak the walnuts overnight so they soaked several hours and that was plenty of time to absorb the flavor. I used fresh mozzarella and a combo of meats. I roasted my own red peppers. This salad was a hit at Christmas Eve dinner. Since the walnuts are flavored there is no need for a dressing which keeps the salad staying fresh. If someone requests that you bring an antipasto salad to pot luck dinner this is a hit.
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