Fresh Antipasto with Homemade Giardiniera
This variation on Italian antipasto uses fresh vegetable giardiniera in place of the more commonly used jarred ones, for added nutrients and crunch.
Ingredients¼ head cauliflower, coarsely chopped (about 1 cup)
1 medium red bell pepper, thinly sliced in strips
3 celery stalks, thinly sliced in small half-moons
½ cup baby carrots
½ cup extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon salt
1 cup Reggiano-Parmigiano, diced
2 3-ounce jars of marinated artichoke hearts, drained
2 cups green and black olives (picholine and kalamata are ideal)
1 tablespoon fresh lemon juice
6 ounces thinly sliced Genoa salami, cut into thin strips (optional)
1 ½ cups bocconcini (about 9 ounces)
6 small basil leaves
Freshly ground black pepper
Nutrition FactsPer serving: 279 calories, 23 g fat (8.6 saturated), 7 g carbohydrates, 13 g protein, 2 g fiber, 917 mg sodium (40% Daily Value)
Directions1. To make the giardiniera: In a large bowl, combine cauliflower, bell pepper, celery, and carrots with oil, vinegar, and salt. Stir gently to combine and coat evenly. Cover loosely with wax paper and place in the refrigerator for at least 1 hour.
2. In a large serving bowl, combine giardiniera with Reggiano-Parmigiano, artichoke hearts, olives, lemon juice, and salami (if using), stirring gently to combine. Top with bocconcini and basil leaves. Season with freshly ground black pepper to taste.