Antipasto chopped salad from Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too (page 8) by Food52 Editors

  • provolone cheese
  • dill
  • lemons
  • red onions
  • apple cider vinegar
  • radicchio
  • radishes
  • cherry tomatoes
  • salami
  • marinated artichoke hearts
  • canned cannellini beans
  • romaine lettuce hearts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • angrygreycat on June 02, 2019

    I really liked this - just need to cut down the quantity next time because it makes a big salad. Really delicious, with all the flavors you'd expect from Antipasto and the crunch from fresh salad. The dressing is wonderful.

  • jenmacgregor18 on January 08, 2019

    I second the vote on this. I didn't make the dressing; but I really enjoyed this salad. I used asiago instead of provo. Omitted salami, just because I didn't have any. added celery & black olives. I used a red wine vinaigrette. I'll have to try adding artichokes/dressing; and either salami or pepperoni would be great.

  • maryfa on August 15, 2017

    Delicious, hearty entree salad for meat lovers. We fought over who got to take the leftovers to lunch. Used fontina instead of provolone cheese, and 1/2 the artichokes.

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