Crunchy Antipasto Salad
serves 4
Ingredients
- 1 Tbs Dijon mustard
- 1 Tbs red wine vinegar
- 1 Tbs sherry vinegar
- ½ cup olive oil
- salt
- ½ bu celery, sliced thinly
- 2 bu radishes, sliced thinly
- 4 spring onions, sliced thinly
- 1 fennel bulb, frond removed and sliced thinly
- Optional:
- fresh mozzarella or ricotta salata slices
- prosciutto or salami slices
- olives
- marinated artichokes
- pepperoncini, drained
- canned tuna in olive oil, drained
In a small bowl, whisk the mustard, vinegars and salt. While whisking, drizzle in the olive oil. In a large bowl, place the celery, radishes, spring onion and fennel. Lightly dress with some of the vinaigrette. Serve immediately. Optionally, make this into an antipasto or main dish by mounding the salad on a platter and surrounding it with any of the optional ingredients above. Serve with crusty bread.