Antipasto Salad with Toasted Flaxseed
Dressing
Ingredients for Dressing
- 25 mL Whole flaxseed, 2 tbsp.
- 15 mL Olive oil, 1 tbsp.
- 2 Cloves garlic, 2
- 25 mL White wine vinegar, 2 tbsp.
- 25 mL Water, 2 tbsp.
- 25 mL Chopped fresh herbs (can be parsley, oregano,
basil.) or 10 mL (2 tsp. dry), 2 tbsp.
- 2 mL Dry mustard, 1/2 tsp.
- 1 mL Salt, 1/4 tsp.
- Ground pepper to taste
- Reserved artichoke hearts liquid
Ingredients for Salad
- 1.5 L Washed, dried, torn and chilled iceberg lettuce,
6 cups
- 127 mL Can, sliced pitted ripe olives, 4.5 oz.
- 170 mL Jar, marinated artichoke hearts (drain and
reserve liquid), 6 oz.
- 12 Mushrooms, halved, 12
- 12 Cherry tomatoes, halved, 12
- 25 mL Grated Parmesan cheese, 2 tbsp.
Ingredients for Garnish
- 6 Hard boiled eggs, peeled, quartered, 6
- 12 Slices salami, cut into 6 mm (1/4 inch) strips,
12
- 6 Whole pickled peperoncini peppers (optional),
6
- Red onion or green pepper rings (optional)
Instructions
- In a small saucepan, over medium heat, heat flaxseed
and olive oil until seed starts to darken and pop, 1 1/2 minutes.
- Add garlic, cook and stir for 30 seconds. Remove
from heat.
- In a blender, combine vinegar, water, herbs, dry
mustard, salt and pepper, toasted flaxseed mixture and reserved artichoke
liquid. Blend until flaxseed is coarse, about 1 minute.
- In a large bowl, toss lettuce, olives, artichoke
hearts, mushrooms and tomatoes with salad dressing and Parmesan cheese.
- Divide salad onto 6 chilled plates. Garnish each
salad with egg and salami. Garnish with pickled peppers, red onion
and green peppers if desired.
- Yield: 125 mL (1/2 cup) dressing
- Serving Size: 375 mL/1 1/2 cups, 6 servings
Recipe courtesy Sask Flax
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