Playing In The Kitchen: Antipasto

I won't go on and on about how delicious this antipasto salad is. Obviously, if I am posting the recipe online along with photos of every ingredient, it's because I think it tastes great. What I do want to tell you is that this is no ordinary antipasto. The quality of the ingredients that go into it make it an extra special appetizer. Trust me, though it is something that has always been in my food repertoire, people are often curious and impressed by the hearts of palm even though they can be bought at most stores and come in a can (take note: adding hearts of palm to a tomato sandwich in the summer is the best!)

The beauty of this little salad lies in the fact that, not only can it be made a day ahead, but it actually benefits from spending a little time in the fridge. The vegetables absorb the vinaigrette and the flavours combine beautifully. Just take it out half an hour or so before you plan on serving it and send me a thank you comment for the easy, tasty salad recipe. In all honesty, I can't really take much credit for it though; this recipe has been in my family for decades and, while I do know that it initially came from my aunt, I couldn't possibly find the source if I tried.

The antipasto salad made a perfect break for my friend and I after another glorious day of canning fruit. This time, red wine poached rhubarb with clove and cinnamon were being jarred for long winter months... if I can make it that long without opening them all (I'm thinking red wine rhubarb over mascarpone cheesecake or paired with vanilla panna cotta.) For the rhubarb-obsessed like me, the recipe can be found here.

Time for a break...

Antipasto Salad

For the salad:

10 ounces hearts of palm

10 ounces mini corn

10 ounces artichoke hearts

1/2 cup black olives

1/2 cup red peppers, sliced

1/2 cup green peppers, sliced

1/2 cup mushrooms, sliced

1/2 cup cherry tomatoes

For the dressing:

1/8 cup red wine vinegar

1 teaspoon tarragon mustard

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon black pepper

1/2 teaspoon basil (I use fresh and put a bit more)

1/2 teaspoon oregano (again, I use fresh and increase the portion)

1 garlic clove

2 tablespoons water

Toss the vegetables together.

Mix ingredients for the dressing.

Combine dressing and vegetables.

Refrigerate for 12 hours or so.

Note: As with any salad, feel free to increase or decrease the amount of any of the vegetables or add other ingredients to it. I am not a huge fan of black olives so I always go easy on those when assembling and the original recipe did not call for tomatoes at all, that is just my preference.