Food: Pepperoncini, olive and artichoke salad (recipe)
TRUCKEE, Calif. — I know, you must be thinking I am on an artichoke tear, given the lamb stew recipe of a few weeks ago. Well, I kind of am. Just wait until you get my recipe for my artichoke heart Popsicles next week.
This salad is a great blend of flavors, the key being to roast the red peppers first or buy them in a jar already roasted. Sometimes I hit the antipasti bar at your local grocer to supplement the final product, but the key is: no lettuce and no pasta. Just a nice, basically antipasti salad with a great Italian dressing.
OK. You can have garlic bread on the side.
One cup pepperoncinis, whole, not seeded
One small jar marinated artichoke hearts, 6.5 ounces
1/4 cup Kalamata olives, pitted and whole
1/4 cup roasted red peppers, cut into quarters
1/8 cup olive oil
Dash of red wine vinegar
1 tsp Dijon mustard
1 tap Italian seasoning
Toss your salad ingredients in a medium bowl. Whisk your dressing ingredients and then toss gently with your salad. Serve and room temperature. It is very rich, so serve it as a side dish.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your most secret recipes, kitchen “must-haves” and food news at firstname.lastname@example.org.