Saturday, June 20, 2009

Great Antipasto Salad

shared by Whole Earth CSA member Sharon A... Thanks Sharon!
I tried this with the fennel from our last pickup. The only change I made was instead of "1 2/5 tsp dried Italian mixed herbs" I chopped up a handful of fresh Oregano, Thyme, and Basil from my garden. One of the great things about this salad is that it will keep in the refrigerator for a week and it actually gets better with time, so you can have salad on hand that is ready to serve. It's also a powerhouse of vitamin A,; one serving provides 305% of your daily value for this important nutrient. Enjoy!
  • 2 cups carrots, turned
  • 1½ cups thick sliced celery
  • 1 cup fresh sliced fennel bulb
  • 2 TBS rinsed and quartered Kalamata olives
  • 2 TBS capers, rinsed
  • Dressing1 1/2 tsp dried Italian mixed herbs
  • 2 medium cloves garlic, pressed
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • ¼ tsp salt
  • ¼ tsp cracked black pepper
  • 1½ TBS fresh lemon juice
  • extra virgin olive oil to taste

Press garlic and let sit for 5 minutes to bring out its health-promoting benefits. Bring water to boil in steamer and add carrots and steam for 4 minutes. Add celery and fennel and steam for just 1 more minute. Remove from heat and place in a bowl with capers and olives. Whisk all dressing ingredients together, drizzling olive oil at end a little at a time. Toss with vegetables and marinate for at least 15 minutes before serving. Healthy Cooking Tips: The cooking time for this recipe can vary depending on the exact size you cut your vegetables. You want your vegetables to be tender on the outside and still crisp on the inside. When they get to this point remove from the heat. Source:

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