An Antipasto Salad, chopped, and, of course, make it #alittlelesstoxic
EVOO + Red Wine Vinegar (4:1)
2 crushed cloves of garlic
About 1/2 tsp each salt, thyme, & oregano + 1/4 tsp each pepper, onion, and ground mustard.
Whisk in the bottom of your big ol’ salad bowl to emulsify.
Whatever you’ve got that you might find on a beautiful antipasto platter.
I used romaine, arugula, and Italian parsley for my greens.
Topped with tomato, shallot, raw and pasture raised cheddar from @raw_farm_by_op (but, obv, mozzarella would be great here)
Prosciutto I crisped up for about 10 minutes in a 350° oven
Organic and uncured salami
If I’d had any I’d have also loved maybe some artichoke hearts, garbanzo beans, hearts of palm, roasted red pepper, … mix it up and have fun.
Toss well to combine and serve it up. DELICIOUS. That prosciutto crunch was perfection.