Gluten Free, Raw, Recipes, Salads, Vegan (with substitutions)

Antipasto Salad

Antipasti Salad

I love antipasti plates!!

Antipasto means “before the meal” and is the first course of a formal Italian dinner. Now, I know traditional antipasti plates have cured meats on them as well, but personally I say “who needs it” when you have all sorts of yummy pickled and marinated vegetables with different kinds of cheeses thrown in for good measure. The contents of a traditional Italian antipasto vary greatly according to regional cuisine, and this salad is something you can easily vary according to your own tastes..

This Antipasto Salad is something I threw together to go with an Italian dinner I was making years ago, and have continued making it ever since. I do not think I have ever made it exactly the same way twice; there is plenty of room for your own experimentation, but the basic idea is always the same.  In this version I used a combination of spinach, rocket (arugula), and fresh basil leaves as the greens, with artichokes, sun dried tomatoes, capers, peppadew peppers, and pan fried haloumi on top, but marinated mushrooms, cocktail onions, olives, roasted red peppers, pepperoncinis, marinated garlic,  fresh mozzerella, parmesan, feta or numerous other marinated or pickled vegetables and fresh cheeses are all other options.

None of the measurements below are exact, it all depends how much of  the different ingredients you want to add to your salad. This salad can be made vegan, by leaving off the cheese and it still has plenty of flavor.

Antipasto Salad

SERVES: 4

INGREDIENTS

  • 1 bag of baby spinach
  • 1/2 a bag of rocket (arugula)
  • a large handful of fresh basil leaves
  • 2 -3 marinated artichoke hearts, chopped
  • 1/2 cup sundried tomatoes, chopped
  • 1/2 cup peppadew peppers, chopped
  • 1/4 cup capers
  • 1 packet haloumi
  • olive oil

for the dressing

  • 1/2 cup good quality olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon dried mixed italian herbs
  • pinch of dried chili flakes
  • salt and pepper to taste

Mix your greens together in a large bowl.

Roughly chop your marinated and pickled vegetables, and add them into the bowl along with the capers.

Add your cheese and dressing on top of the salad.

If using haloumi: On a medium high temperature, heat enough olive oil to cover the bottom of the pan. Cut the haloumi into 5mm or 1/8 inch slices and add them to the pan, once the oil has been heated. Let the cheese brown on each side for about 2-3 minutes. If your haloumi looks like it is starting to melt, you probably have your heat too high.Let the cheese cool slightly but add to the salad and serve still warm.

For the dressing: Mix all the ingredients in a small bowl with a whisk or fork until they looked combined.

ENJOY!!

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100 Days Project, Gluten Free, Mains, Recipes

Day 21 – Portobello Mushroom Skillet

Day21

Well . . . was supposed to be at a friends house for dinner, but that fell through.  I ended up inviting the few friends who were still keen on dinner around to mine, but then had to figure out what to make.

To adhere to everyone’s dietary restrictions, the meal had to be vegetarian and gluten free. I already had the Gluten Free Dinner Rolls, from my Day 20 post, that I made last night, and in my stash of untried recipes, I found this recipe for a Portobello Mushroom Skillet, from How Sweet It Is. This recipe is quick, simple ,gluten free, and vegetarian; so, essentially just what I was looking for. Plus, the added bonus of being warm and cheesy on a chilly night.

I served the mushrooms with the Gluten Free Dinner Rolls,  a last minute concoction of roasted potatoes and green beans that had been tossed in olive oil, salt, pepper, thyme and lemon zest, and of course a lovely bottle of red wine.

Portobello Mushroom Skillet

by: How Sweet It Is

SERVES: 2-4

  • 8 portobello mushrooms, stems removed
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • 1 small red pepper, chopped
  • 3 cloves of garlic, minced
  • 1 (8 oz) bag of fresh spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 8-10 slices of fontina or havarti cheese
  • fresh parsley for garnish

Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots and peppers with salt and pepper, cooking until soft – about 5 minutes. Add in garlic and spinach, cooking until spinach wilts, then stir in smoked paprika and parmesan.

Remove spinach mixture from skillet and set aside in a bowl. Add remaining olive oil in skillet, then place mushrooms in the pan stem side down. Cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the spinach mixture. Turn the heat under the skillet off, and heat the broiler in your oven.

Dizzle balsamic into pan and gently stir mushrooms to coat, then add a slice of fontina or havarti on top of each. Place under the broiler for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately,

Garnish with parsley, if desired, and with crusty bread (or in my case gluten free dinner rolls)

ENJOY!!

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