Antipasti and Herb Salad with Lemon-Garlic Vinaigrette
Antipasti and Herb Salad with Lemon-Garlic Vinaigrette
This Food Network recipe for Antipasti Salad was my inspiration for this salad, but I revised it so much it should probably just be a new recipe. I served this with as part of a tapas meal with Garlicky Shrimp with Olive Oil (Gambas al Ajillo). The lemon-infused dressing was a really good contrast to the heavy garlic and olive-oil flavor of the shrimp – definitely a great combo. The basis of this salad, pre-bagged herb salad, contains enough flavor with the inclusion of herbs such as dill, cilantro and parsley along with the lettuce that I kept the dressing very simple with just olive oil, garlic and lemon juice.
Antipasti and Herb Salad (2 servings)
½ 4 oz. bag of “Fresh Herb Salad†such as Earthbound Farms Organic
4 large artichoke hearts, drained well and chopped
1 small yellow heirloom tomato, chopped
½ orange pepper, chopped
1 shallot, chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
1 oz. shaved Parmigiano-Reggiano
Heat olive oil in a skillet and cook chopped orange peppers over medium-high heat for approximately 5 minutes, until they begin to brown and soften. Add shallots and balsamic vinegar to the skillet. Reduce heat and cook until shallots are softened and balsamic vinegar is reduced, approximately 3-5 minutes. Remove from heat and allow to cool completely. Toss herb mix salad with artichoke hearts, orange pepper mixture and lemon-garlic vinaigrette. Top with shaved Parmigiano-Reggiano.
Lemon-Garlic Vinaigrette
1 clove of garlic, minced
3 tablespoons extra-virgin olive oil
juice of ½ lemon
salt and freshly ground pepper to taste
Whisk together ingredients and adjust oil-to-lemon-juice ration to taste.
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