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Author Notes: An ode to my mother’s bridge party foods, a salad, with antipasto inclinations. Serve on small plates, with toothpicks, if you want. Add anything to this salad that appeals to you, or is languishing in half filled jars in the back of the refrigerator. Marinated artichoke hearts. Pickled peppers. Anchovies. Fried capers. —MrsWheelbarrow
Serves 4, for lunch
- 4 thick slices of Italian bread
- 2 cups cubed salami
- 1 cup cubed Bel Paese or Provolone cheese
- 8 caperberries
- 1 medium sweet heirloom tomato
- 1-2 tablespoons red wine vinegar, depending on your taste
- 1/4 cup young green olive oil
- 1 garlic clove, grated on a rasp
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon oregano
- 1/4 teaspoon freshly ground black pepper
- 1/4-1/2 teaspoons salt
- Mix together all the salad ingredients.
- Add all the dressing ingredients to a small jar. Shake well.
- Dress the salad and toss gently, so the bread is not broken up. Allow it to sit, unrefrigerated, for a few minutes, just to get the vinaigrette into all the nooks and crannies. Then serve.
Never Overcook Salmon Again
Low and (kind of) slow is the way to go
The foolproof way to cook salmon.
Never buy frozen yogurt again.
Know (and shop) the basics.
The invincible beer can chicken.
The chicest apron around.