antipasto salad


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Servs: 8   Prep:

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  • add   <b>For vinaigrette</b><br> 3 tablespoons red-wine vinegar<br> 1 small garlic clove, minced<br> 1/2 teaspoon sugar<br> 1/2 teaspoon salt<br> 1/8 teaspoon black pepper<br> 6 tablespoons extra-virgin olive oil<p><b>For salad</b><br> 2 cups water<


  1. Make vinaigrette:
  2. Whisk together all vinaigrette ingredients in a small bowl until combined well.
  3. Make salad:
  4. Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes. Drain and cool.
  5. Spread romaine on a large platter and scatter with parsley, peppers, artichokes, olives, peperoncini, tomatoes, and onion. Whisk vinaigrette again and drizzle over salad.
  6. Cooks' notes:
  7. • Vinaigrette can be made 1 day ahead and chilled, covered.
  8. • Onion can be pickled 1 day ahead and chilled, covered.