Tuesday, September 28, 2010


I couldn't resist this video, especially on such a hot day---it made me smile. 

If any of you are old enough to remember Johnny Carson, he used to do it bit where one of his side kicks would ask, "how hot was it?"  which would kick off a wave of one-liners. 

Well, it's been hot enough that I don't want to cook, that's for sure!  I'm not cooking tonight, since Dr. C. has a meeting, and it's way too hot, but I do a have a great recipe for you, it's an everything but the kitchen sink antipasto chopped salad. It just needs lots of goodies that you can pick up at any full service deli, or Italian market along with some greens of your choice, maybe some pickling cukes, and cherry tomatoes.  Buon appetito!

Antipasto Salad
Serves 6 to 8


Two heads romaine lettuce, washed, spun dry and thinly sliced
2 cups cooked chicken or turkey, finely chopped
One piece Genoa Salami, or Soppresatta, cut 1/2-inch thick, and cut into 1/4-inch dice
1/4 cup finely chopped red onion
One European cucumber, finely chopped
2 cups cherry or grape tomatoes (vari-color are great)
One 3-ounce jar roasted red peppers, drained and finely chopped
One 5-ounce jar marinated artichoke hearts, drained, and coarsely chopped
1 cup sharp provolone cheese, cut into 1/4-inch dice
1 cup olives---your favorites, or whatever you have in the fridge, drained,pitted and chopped

  • Combine all the ingredients in a large salad bowl, and chill until ready to serve. 

1/2 cup extra virgin olive oil
1/2 cup canola oil
1/2 cup red wine vinegar
1 medium shallot, finely chopped
1 clove garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1/2 teaspoon dried basil

  • Whisk together all the ingredients, until blended.  Taste for seasoning and adjust with salt or pepper.  If the dressing is too acid, add a bit more salt to balance the acid.  Refrigerate the dressing until ready to use, or up to 2 weeks. 
  • Cook's Notes:  using 1/2 olive oil and 1/2 canola will give you a dressing that doesn't totally solidify in the fridge.
    • If you would like to use fresh herbs, the dressing will only keep in the fridge for about 3 days, after that the herbs deteriorate in the dressing, essentially being "cooked" by the acid.  
    • You can also make this salad with pasta, substituting 1 pound farfalle, shell or other shaped pasta for the lettuce and tossing with all the ingredients.   
    • Think of using your leftovers in the salad:  cooked green beans,marinated or sauteed mushrooms, garbanzos, lentils, or white beans for added protein, or toss in diced avocado just before serving.                                             
If all else fails, just open your favorite wine, set out some cheese and fruit (figs are in season here in San Diego--wrap them with prosciutto) and enjoy the sunset. 

1 comment:

  1. Much classier name for what I call "hot night shmorgasbord" and what Matt calls "inventory draw-down" :P