Antipasto Salad with Bocconcini, Salami, and Olive Tapenade

antipasto salad with bocconcini and olive tapenade - trustinkim

Here’s a salad for the meat lovers out there, and it makes a good meal salad on a warm day, or a starter if you make a smaller portion. If you have vegetarians or non-pork eaters at your table, the salad is also delicious without the salami. You could always add a boiled egg as an alternative.

It’s an easy recipe, and just requires a bit of chopping. The dressing can be made a day ahead to speed things up.

I visited an Italian specialty store to find the ingredients, but you should be able to find similar items at your local grocery store.

I found this Nancy Silverton recipe on the Food & Wine site, and served it with a lovely homemade no-knead focaccia and a crisp white wine. I halved the recipe, and my version feeds four people. The only change I made to the recipe was to add the salami to the top instead of mixing it in with the dressing. That way it can be left off for people who don’t want any, or want less meat; I think it looks nicer with the salami on top for presenting family-style on the table.

What you need:

  • 1 & 1/2 tablespoons green-olive tapenade
  •  2 tablespoons peperoncini—stemmed, seeded and finely chopped
  • 1/4 cup extra-virgin olive oil
  • 3/4 cups bocconcini
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons red wine vinegar
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • salt to taste
  • freshly ground pepper
  • 1/2 small head of iceberg lettuce, halved, cored and finely shredded (about 2 cups)
  • 85 grams (3 oz) thinly sliced Genoa salami, cut into thin strips (about 3/4 cup)
  • 6 small basil leaves
  • 1/4 cup of your favourite green olives

What you do:

  1. Combine the tapenade, peperocini and half of the olive oil in a bowl, then toss the bocconcini in it. This can be refrigerated and used later or the next day.
  2. In another bowl combine the lemon juice, vinegar, garlic and oregano. Whisk in the remaining half of the olive oil, then season to taste with salt and pepper.
  3. Place the shredded lettuce in a large bowl, then add the marinated bocconcini and half of the salad dressing. Toss well, then plate the salad on a large platter.
  4. Add the salami strips to the top of the salad and top it with the basil and olives. Drizzle on a little bit more dressing, and serve immediately.
  5. Enjoy!

Black Bean and Corn Salad

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Now that the warmer weather is here I’m starting to think about what to make for patio and picnic time. This salad is super tasty, and really healthy too. For me it’s a great quick meal salad, and since it keeps in the fridge for a few days I can just dig in whenever I need a little something to eat. You can also mix and match at you see fit, for example if you don’t like peppers you can substitute a bit of jicama or apple or whatever you’d like.

If you use canned beans and corn, all you have to do is make the dressing and add in whatever veg and herbs you like – super easy! Then let it all sit for about half an hour before you dig in.

I found the recipe here, and I just downsized the amounts. I used canned corn instead of frozen because I find frozen corn a bit rubbery, and peaches and cream corn is the best. I also added some freshly chopped tomato to the top of each salad, and a bit of extra bell pepper.

Avocado makes a great addition to the top of each salad serving. Sadly, I could not find a ripe avocado in the five stores I checked. They could charge double for the ripe ones… I’d pay double for a perfectly ripe avocado – would you?

What you need for the salad:

  • 1 can black beans, drained and rinsed
  • I can peaches and cream corn, along with the liquid
  • 1 small jalapeño pepper, de-seeded and diced (amount dependent on your heat preferences)
  • 1 bell pepper, diced
  • 1/4 cup roughly chopped fresh cilantro
  • 1/4 cup chopped red onion

What you need for the dressing:

  •  2 tablespoons olive oil
  • 1 teaspoon honey
  • zest and juice of 1 lime
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • a pinch of cayenne pepper

What you do:

  1. Mix up all the dressing ingredients in a small bowl.
  2. In a larger bowl, combine all the salad ingredients. Stir the dressing into the salad.
  3. Let the salad sit in the fridge with a cover over it for half an hour, or a few hours.

 

Fresh from the Cupboard Salad

canned vegetable salad - trust in kim

This is my new favourite quick salad for bringing leftovers to work or a picnic (when we’re back in picnic season, that is). Everything you need can be found in the cupboard (if you stocked up ahead of time) except the spinach, which you can easily do without. Plus it is healthy and so tasty.

It’s really as easy as adding  a vinaigrette to cans of veggies and adding some greens. If you leave the spinach out it keeps great for leftovers, and you can just add the greens when you eat it.

I found the recipe in a terrific cookbook that has a lot of great information about which vegetables to eat for different needs, like improved energy, stronger bones, stress relief, cardiovascular care, and so much more. The recipe is called ‘Veggie Yard Dash Salad’ in the cookbook; I’m not sure my title is any better, but I wanted to call it something that would let people know that it didn’t have a lot of ingredients that you might not have on hand. The book is The Nutrition Twins’ Veggie Cure by Tammy Lakatos Shames and Lyssie Lakatos. The only thing I did differently from the original recipe, aside from adding the spinach as I served it instead of mixing it in, was to use home-roasted red peppers instead of jarred. I think they taste way better, and I make them ahead of time and keep them in the freezer. But jarred work well too!

Feel free to use more or less of whatever you like; I made my recipe a lot bigger so I’d have more leftovers, and I love red peppers and artichokes, so I used more of them. This recipe serves four people, more or less.

What you need:

  • 1/4 cup jarred or homemade roasted red pepper, cut into strips
  • 1/2 cup canned black beans, drained
  • 1 cup peaches and cream (or whatever kind you like) canned corn
  • 1 – 227mL can sliced water chestnuts, drained
  • 1/4 cup canned sliced artichokes, drained
  • 2 tablespoons raw sunflower seeds
  • 1/2 cup vinaigrette of your choice (herbed vinaigrette recipe below)
  • a bunch of baby spinach

What you do:

  1. Pour the canned goods into a bowl, chopping the artichokes up a bit if they aren’t already. I used the juice from the canned corn, but the original recipe says to drain it – up to you!
  2. Add the sunflower seeds.
  3. Add the vinaigrette and combine all the ingredients.
  4. Chop up some spinach and add it to the portion you will be serving, or add a whole bunch of you think you’ll eat the whole thing in one go.

Enjoy!

Here’s the vinaigrette recipe:

  • 1 garlic clove
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon dried oregano
  • a bit of chopped fresh or frozen basil (recipe say dried but I think this is 100x better!)
  • 1/8 teaspoon salt

What you do:

  1. Crush the garlic and let it sit for 5 minutes, which is supposed to release more health-promoting properties.
  2. Combine the ingredients.

Voila, done!

Nicoise Salad

nicoise salad - trust in kim

Niçoise salad makes a great meal salad. I made this one in the summer, and am finally getting around to posting it now.  Of course you can make it in the winter, but just make sure to try to get the freshest tasting ingredients.  A good bet for tasty winter tomatoes is to buy cherry tomatoes; they seem to have more flavour. It is still September, so I still have a few tomatoes on the vine that I’m going to use to make this again soon.

Oops! I never measure when I make salad dressings, so I’ve given approximations. When the dressing is mixed you’ll have to taste and see if you need a little more of anything.

Part of what makes this a successful recipe is that you add some of the dressing to the potatoes while they are hot. When they are still hot they absorb the dressing really well. No more of those cold, bland potatoes sitting on the side of your niçoise salad!

What you need for the salad:

  • one large free-range egg per person
  • tomatoes
  • fresh green beans, or a mixture of green and yellow
  • tender salad greens
  • new potatoes, cut in half
  • olives (niçoise if you can find them – I could not – kalamata work too)
  • (niçoise salad often has tuna on it; add that if you wish)

For the dressing:

  • 2 tablespoons finely chopped onion
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • salt
  • freshly ground pepper
  • white wine vinegar
  • olive oil

What you do:

  1. Begin by placing the eggs in a small pot; cover with a lid and let this heat up until they have just barely reached a boil.  Now turn off the heat, keep the lid on and set the timer for 12 minutes. Pour the hot water out of the pot and place the eggs in cold water. There are many methods for boiling egg – in this one we don’t actually boil it; boiling an egg makes it tougher.  12 minutes works for a large egg; use more or less time with different sizes of eggs, and longer if you are at a high altitude. When they have cooled (I actually like to add them when they are still slightly warm) you can peel and quarter them.
  2. Place the halved potatoes in a pot with some salted water and bring to a boil.  Cook until you can pierce the potato easily with a sharp knife. You will need to prepare the dressing while they are cooking.
  3. Chop the onion.  Add the Dijon, sugar, a pinch of salt and a few grindings of pepper to a bowl. Mix the onion into this.  Now slowly add a few tablespoons of white wine vinegar as you mix with a fork until combined.  Drizzle in a few tablespoons of olive oil, constantly mixing with the fork, and stopping to taste as you go. Add as much olive oil as you think tastes good, then adjust the salt and pepper to taste.
  4. When the potatoes are cooked, drain the water.  Keep the potatoes in the pot and add about half of the dressing to them while they are still hot, and then give them a gentle stir.  Set them aside to cool.
  5. Bring another liberally salted pot of water to a boil while you clean and cut the ends off the beans. Some of the salt will absorb into the beans as they cook. Have a large bowl of ice water waiting for the beans when they come out. Cook them for only a few minutes; they should still be bright green and tender-crisp. I say better to err on the side of undercooked. As soon as they are done, drain the boiling water and add the beans to the ice bath. Leave them there until completely cooled.  This stops the cooking process, so you don’t end up with sad wilted beans. I like to drain them and then roll them in a clean dish cloth to dry them off.
  6. Wash the tomatoes and cut into wedges if you are not using cherry tomatoes.
  7. Toss the salad greens with a little bit of dressing, then arrange on the plate.  Decorate with the beans, potatoes, eggs tomatoes and olives. You can add a drizzle more dressing if you want. I like to add another little sprinkle of salt and pepper to the top.