Recipe and Photo by Jackie Tomaszweski
Italian Antipasti Salad with Parmesan Peppercorn Dressing
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 6 1x
- Category: Salad
- Method: Bake
- Cuisine: Italian
Scale
Ingredients
Salad Ingredients:
- 3 hearts of romaine lettuce
- 1 cup cherry or grape tomatoes
- 1/2 lb. deli-sliced provolone cheese
- 8 oz. sharp Asiago or Pecorino Romano cheese
- 1/2 lb. hard or deli-sliced salami, pepperoni, or other Italian meats
- 1/2 cup pitted black olives
- 2 hard-boiled eggs, sliced into wedges
- 1/2 cup artichoke hearts
- 1/2 cup roasted red peppers, cut into strips
- 15.5 oz. can of chickpeas (garbanzo beans)
- flaky sea salt for sprinkling
Dressing Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 Tbsp. whole peppercorns
- 2 cloves garlic, minced
- 1 tsp. salt
- 3 Tbsp. white wine vinegar
- 1/2 cup parmesan cheese
Instructions
- Make the crispy chickpeas: Preheat oven to 400 degrees. Drain the can of chickpeas. Rinse under water and dry thoroughly with paper towels. Spread the chickpeas out onto a baking sheet and allow them to sit for 10-15 minutes to dry out. Sprinkle with sea salt and drizzle with olive oil. Bake for 40 minutes. Remove from oven and allow to cool.
- Wash and dry the romaine hearts. Arrange the leaves on a serving platter or in a large shallow bowl. Arrange remaining ingredients on the bed of lettuce.
- For the dressing, place the peppercorns in a Ziploc bag and seal. Using a rolling pin or the bottom of a heavy measuring cup, crush the peppercorns. Combine all ingredients in a jar or airtight container. Seal tightly and shake vigorously to combine. Shake well before serving.
Notes
Thank you for the recipe Jackie Tomaszweski
Keywords: Salad, deli meat, peppercorn, parmesan, eggs, olives, artichoke hearts, salami, provolone, tomatoes, romaine lettuce, italian
