Mixed Antipasto

serves 10-12

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

1 large clove garlic, finely minced or grated on a micro-plane

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon chopped fresh rosemary

1/2 teaspoon kosher salt

1/4 cup Extra Virgin olive oil

3 large carrots, peeled and cut diagonally into 1/4-inch thick slices

2 fennel bulbs, tops trimmed and cut into 1/4-inch slices

2 jarred roasted red bell peppers, drained and cut in to 1/2-inch strips

1-lb bocconcini (small mozzarella balls), drained

10 oz sopressata, sliced in to 1/4-in thick slices and halved

2 15-oz canned whole small artichokes, drained

crushed red pepper flakes to taste (optional)

kosher salt and freshly ground black pepper to taste

For the marinade

In a small bowl whisk together the vinegars, garlic, basil, oregano, and rosemary and salt.  Whisking slowly add the oil and whisk until emulsified.  Set aside.

Fill a large saucepan full of water to a boil.  Blanch the carrots and fennel until they are tender but still crisp, about 4-5 minutes.  Drain and plunge in to a bowl of ice cold water to stop the cooking process.  Once cool, drain well

In a large bowl add the carrots, fennel, peppers, bocconcini, salami, artichokes, and the marinade.  Mix until combined and coated.  Season with crushed red pepper flakes, salt and freshly ground black pepper.  Chill in a covered container for at least 4 hours, preferably overnight.  Bring to room temperature for 30 minutes before serving.  Enjoy!

Printed from thegalleygourmet.net