Unique Antipasto Salad With Dijon Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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It states, Made quickly and fresh tasting and a great way to add more veggies to your diet. Can be made in advance and kept in the fridge. Give it a little extra time to marinate before serving and the flavor will be even better. I thought it was very good, more affordable and very different from the antipastos I am use to. Hope it works for you. Turning the carrots just means that you cut on a diagonal from each side. Just cut them at your preference. Dressing recipe and ingredients included below. Ingredients:
2 cups turned carrots |
1 1/2 cups thick sliced celery |
1 cup fresh sliced fennel bulb |
2 tablespoons kalamata olives, rinsed and quartered |
2 tablespoons capers, rinsed |
1 1/2 teaspoons dried italian herb seasoning |
2 medium garlic cloves, pressed |
2 teaspoons dijon mustard |
1 teaspoon honey |
1/4 teaspoon salt |
1/4 teaspoon cracked black pepper |
1 1/2 tablespoons fresh lemon juice |
extra virgin olive oil |
Directions:
1. Bring enough salted water to a boil that will cover the veggies.
2. Once water is rapidly boiling, place in the carrots for about 4 minutes.
3. Then add to the boiling water the fennel and the celery.
4. Cook for one more minute.
5. Immediately strain through a colander and rinse with cold water.
6. Pat dry and place in a bowl with capers and olives.
7. Whisk together the herbs, garlic, mustard, honey, salt, pepper and lemon juice.
8. Whisk in a little olive oil at the end.
9. Toss with the veggies and let marinate for at least fifteen minutes.
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