Molly Yeh's Antipasto Salad with Prosciutto-Wrapped Breadsticks | Girl Meets Farm | Food Network
Molly piles all of her favorite cured meats, cheeses, olives and pickles on top of a big green salad!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Antipasto Salad with Prosciutto Wrapped Breadsticks
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 25 min
Active: 25 min
Yield: 6 servings
Ingredients
8 ounces spinach
4 ounces arugula
1/2 cup Kalamata olives, halved, brine reserved
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces marinated mozzarella, torn
4 ounces Parmesan, crumbled
One 7-ounce jar marinated artichokes, quartered
1/2 cup sliced roasted red peppers
1/2 cup pickled sweet peppers, stemmed and halved
8 ounces tomatoes, sliced
1 pear, thinly sliced
4 ounces salami, cubed or sliced
4 ounces sliced prosciutto
6 grissini breadsticks
Balsamic glaze, for drizzling
Handful fresh basil, thinly sliced
Directions
Place the spinach and arugula in a large bowl. In a medium bowl or measuring cup, whisk 2 tablespoons of the olive brine with the mustard, then drizzle in the olive oil while whisking constantly to emulsify. Taste and season with salt and pepper (you might not need salt since the olive brine is salty already). Toss the greens with half of the dressing and transfer to a large shallow serving bowl. Top with the olives, mozzarella, Parmesan, artichokes, peppers, tomatoes, pear and salami. Wrap the prosciutto around the breadsticks and place them on top. Add a few drizzles of balsamic glaze (I hone in on the pear and tomatoes), then drizzle on the remaining dressing and sprinkle on the basil. Serve and enjoy!
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Molly Yeh's Antipasto Salad with Prosciutto Wrapped Breadsticks | Girl Meets Farm | Food Network
Antipasto Salad Recipe
Antipasto Salad Recipe.
Ingredients:
5 oz (142g) Mozzarella Cheese
4 oz (113g) Canned Artichoke Hearts
3.5 oz (100g) Salami
0.5 oz (14g) Basil
4 oz (113g) Romaine Lettuce
6 oz (170g) Grape Tomatoes
2 oz (57g) Pitted Black Olives
2 oz (57g) Pitted Green Olives
1 oz (28g) Pepperoncini
Italian Salad Dressing
Salt and Black Pepper
Preparations: for details visit:
A delicious Italian salad antipasto can be made easy at home.
One serving (3.5 oz / 100g) of this antipasto salad recipe has 154 calories (105 calories…Read More
For more easy recipes and garnishing tips visit Us:
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How To Make An Antipasti Salad By Rachael
A simple dressing shaken together in a jar gets tossed with all the flavorful elements of the standard antipasti platter — with crisp lettuce, too.
S02:EP09 – Keto Italian Dinner Part I: Antipasti Salad (Antipasto Salad Recipe)
Buon giorno! Welcome to Part I of a three-part miniseries where we’re making a keto-friendly Italian dinner.
Yes, you read that right. Italian food: one of the most challenging food genres from which to make low-carb recipes. But we’re doing it. And we’re doing it right.
Our meal starts with the antipasti – the appetizer course, and we’re filling it with fresh and flavorful veggies, herbs, meats, and cheeses.
We’re making, Antipasti Salad.
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For the antipasti salad, you’ll need:
Artichoke hearts
Olives (we used black and green garlic-stuffed)
Grape tomatoes
Roasted red peppers, marinated
Cremini mushrooms, quartered
Spinach leaves
Onion (we used red onion)
Salami (we used soprasetta)
Fresh basil
Fresh mozzarella cheese
For the keto Italian dressing, you’ll need:
Extra virgin olive oil
Balsamic vinegar
Lemon juice
Garlic powder
Rosemary
Thyme
Oregano
Shredded basil
Black pepper, freshly ground
Salt
Garnish with flakes of parmesan cheese, pan-roasted pine nuts, pepperoncini, and additional salt and pepper to taste.
Enjoy!
The Ultimate Antipasto Salad
In this video, Cast Iron Katie demonstrates how to make antipasto salad. On hot days this hearty salad hits the spot.
Ingredients:
2 - 3 heads romaine lettuce, remove ribs and tear to bits
5 vine ripe tomatoes, seeds and cores removed
1 pickled onion
1 16 oz jar roasted red bell pepper, drained and cut into strips
1 16 oz jar peperoncini, drained
1 14 oz can artichoke hearts, drained and cut into bits
1 14 oz can black olives, drained
1 c fresh basil, chopped
1 c fresh parsley, chopped
16 oz mozzarella, cubed
16 oz hard salami, cut into bits
4 oz shaved parmesan
Prepare pickled onion. (See instructions below.)
Prepare vinaigrette. (See instructions below.)
Combine all ingredients.
Top with vinaigrette.
Toss salad.
Serve with a slice of crusty bread.
Pickled Onion Ingredients:
1 large red onion, cut lengthwise then thinly cut crosswise
2 c water
3 Tbsp red wine vinegar
2 Tbsp sugar
2 Tbsp salt
Boil water, vinegar, sugar, salt.
Add onion.
Simmer 3 minutes.
Drain and cool.
Vinaigrette Ingredients:
(Doubled from video)
6 Tbsp red wine vinegar
2 cloves minced garlic
1 tsp salt
1 tsp sugar
1/4 tsp black pepper
12 Tbsp extra virgin olive oil
Combine all ingredients in a jar and shake.
Thanks so much for watching.
Salad Bar Antipasto
Chef Jacques Pépin shares his easy take on using the supermarket as your prep cook! Take advantage of your local market to create your favorite antipasto bringing together bright and beautiful colors to prepare something unique.
SUGGESTED INGREDIENTS, ADD PER WHAT IS AVAILABLE:
· Olives (Kalamata & Black Olives)
· Cheese (Feta or small mozzarella cheese balls, or both!)
· Peppers (multiple varieties)
· Capers
· Mushrooms
· Additional Salt & Pepper based on your preference
· Optional:
· Ham or Prosciutto, decorate & line with glass
· Butter Lettuce, decorate & line with glass
Mix together and give it a toss! Chef suggests to place this in a fun glass (i.e. Stolzle Martini Glass!) for service. Add a little olive oil on top to freshen up.
Iconic Chef Jacques Pépin is a culinary master who wrote the book on modern hospitality. Through our series presented by B.Wise Vineyards, Home Cooking with Jacques Pépin aims to inspire, educate and entertain as we bring awareness and support to the Jacques Pépin Foundation. We hope you will join us alongside this wonderful organization as chef continues to share his passion and vision for advancing culinary arts and celebrating the joy of cooking.