Genovese's Antipasto Salad
Posted: Sun Sep 27, 2009 2:41 pm
Genovese's Antipasto Salad
Ingredients:
Vinaigrette:
3 cups white vinegar
1 cup water
1 cup white sugar
1 cinnamon stick
2 whole star anise
3 bay leaves
1 tablespoon peppercorn
1/2 tablespoon whole allspice
Chile flakes to taste
Salad:
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced fennel
3 cups olives, any kind you like
1/4 cup olive oil
Fresh rosemary to taste
Lemon zest from one lemon
Preparation:
Combine vinaigrette ingredients in medium pot and bring to boil. Add vegetable ingredients to pot; cover and cook for 3 minutes.
Put pot in ice water to cool. Once it's cooled, drain the vegetables and add olives, olive oil, rosemary and lemon zest. Serves 1 to 2.
Ingredients:
Vinaigrette:
3 cups white vinegar
1 cup water
1 cup white sugar
1 cinnamon stick
2 whole star anise
3 bay leaves
1 tablespoon peppercorn
1/2 tablespoon whole allspice
Chile flakes to taste
Salad:
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced fennel
3 cups olives, any kind you like
1/4 cup olive oil
Fresh rosemary to taste
Lemon zest from one lemon
Preparation:
Combine vinaigrette ingredients in medium pot and bring to boil. Add vegetable ingredients to pot; cover and cook for 3 minutes.
Put pot in ice water to cool. Once it's cooled, drain the vegetables and add olives, olive oil, rosemary and lemon zest. Serves 1 to 2.