Food: Pepperoncini, olive and artichoke salad (recipe) | TahoeDailyTribune.com
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Food: Pepperoncini, olive and artichoke salad (recipe)

Simone Grandmain
Simone Appetit
Looks like a fancy dish but very easy to put together.
Courtesy Simone Grandmain |

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.

Salad ingredients:

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

Dressing ingredients:

1/8 cup olive oil

Dash of red wine vinegar

1 tsp Dijon mustard

1 tap Italian seasoning

Preparation:

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 simonegrandmain@gmail.com.


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