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Crunchy Antipasto Salad

From Our Kitchen


1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
1 Tbsp. sherry vinegar
½ cup olive oil
½ bu celery, sliced thinly
2 bu radishes, sliced thinly
4 spring onions, sliced thinly
1 fennel bulb, frond removed and sliced thinly

fresh mozzarella or ricotta salata slices
prosciutto or salami slices
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.