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, Dairy Free, Gluten Free, Recipes, Salads, Side Dish, Vegan

Day 22 – Wild Rice Salad

Day22

Mmmmm . . . I love the nuttiness of Wild Rice and I am constantly on the look out for new ways of preparing it.

Wild rice is the grain from four species of grasses of the genus Zizania, which has been historically gathered and eaten in both North America and China.  This type of rice grain has a chewy outer sheath with a tender inner grain that has a slightly nutty taste.  Because of its nutritional value and taste, wild rice increased in popularity in the late 20th century, and commercial cultivation began in the US and Canada to supply the increased demand.  Typically sold as a dried whole grain, wild rice is high in protein, the amino acid lysine, dietary fiber, B Vitamins, minerals, it is low in fat, and like other rice varieties it is gluten free.

I found this recipe from Yotam Ottolenghi , a London based chef who is a rising star of the cooking world. His food tends to combine simple raw ingredients with influences from his Mediterranean background. I am already familiar with Ottolenghi’s vegetarian cookbook “Plenty“, which I borrowed from a friend a while ago, and was very sad to have to give back. This made me very excited to find out that he shares recipes on his website and in his weekly Guardian newspaper column.  I think I will be spending some time on the Guardian website this weekend. Still, I would love to have the cook book in my collection . . . wink, wink,nudge, nudge . . .

Wild Rice Salad

by: Yotam Ottolenghi

SERVES: 4

INGREDIENTS

  • 250g/1 1/4 cups wild rice
  • 60g/ 1/3 cup peeled pistachio (I used almonds because I had them around the house)
  • 150g soft dried apricot, soaked in hot water for 5 minutes
  • 1 small bunch of mint, leaves picked
  • 1 small bunch of rocket
  • 3 spring onions, roughly chopped
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1 large clove of garlic, crushed
  • Sea salt and freshly ground black pepper

Place the rice in a large pot and cover with water, bring to the boil then reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked aldente. Alternatively you can cook the rice in a rice cooker with 2 1/2 cups of water. Drain the rice and rinse under cold water.

While the rice is cooking, roast the pistachio or almonds in a dry pan over a medium heat for 8-10 minutes. Coarsely chop them with a large knife. Drain the apricot and coarsely chop them too.

In a bowl mix the rice, apricots and pistachios, and then add the rest of the ingredients, toss well and season with salt and pepper to taste.

ENJOY!!

 

 

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