Tuesday, March 23, 2010

An Antipasto - Artichoke and Pepper Marinated Salad

Finally walked through Mandola's Italian Market in Lakeway yesterday and I'm thankful it's not too far away from Steiner Ranch.   While perusing the cold cases I saw a marinated artichoke salad and knew I'd be making my own version for dinner.   With yellow, orange and red julienned peppers, red onion, artichokes, black olives, ribbons of basil, lots of garlic and capers, this yummy marinated salad can be used as a topper to Bruschetta or on top of Balsamic Marinated Grilled Chicken Breasts (I did both last night).

Artichoke and Pepper Marinated Salad

Ingredients:
  • Red, Orange and Yellow Peppers, seeded and julienned
  • 1 can quartered artichoke hearts (non marinated kind)
  • 1/2 med red onion, thinly sliced
  • black olives, sliced
  • fresh basil, thinly sliced (into ribbons)
  • 4 cloves garlic, smashed and minced
  • 2 T balsamic vinegar
  • 2 T olive oil
  • salt and pepper to taste

Directions:
Mis en place - prepare by seeding and julienning your peppers, keeping in mind that thinner is better.   Same with the red onion.   Drain the artichoke hearts well and place everything into a bowl.   To slice your basil into ribbons, place the leaves on top of one another and roll them up together, then slice through it all.   Add the garlic, balsamic vinegar, olive oil and salt and pepper to taste.   Stir well and place in the refrigerator.

Variations for this salad that I love are topping fresh bread, as in Bruschetta.   I also marinated Chicken Breasts and topped them with this.   Delicious!

Bruschetta Style with marinated salad on bread.

Over marinated and grilled Chicken Breasts.

1 comment:

Michael Lee West said...

This looks fresh and delicious. Love your idea of serving the peppers and artichokes over grilled chicken. I'm hungry!
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