Tuesday, July 12, 2016

Antipasto Salad (Autoimmune Paleo)

I'm not that big of a salad lover in general (especially since dairy and I broke up and I can't put goat cheese on them). I eat them and I do enjoy them, but I rarely really crave them. But, in the heat of the middle of summer, when you don't feel like cooking and crave something fresh, a nice meal salad can be just the thing. I've been digging this antipasto salad because, even without cheese, it's still luxurious and makes me feel as if I could be eating it on a cliff side in Positano. Who needs feta or ricotta salata when all the other ingredients are so yummy?

So. This isn't a recipe, per se, but rather an assemblage (that might be the first time I've ever used that word) of ingredients. You're going to have to wing it a little, but it's too easy to screw up.

Antipasto Salad

Basic ingredients:
-Chopped romaine lettuce
-Preservative-free prosciutto
-Kalamata olives (I like the ones in a wine vinegar brine)
-Thinly sliced red onion
-Frozen artichoke hearts, thawed

-Capers for extra saltiness (don't overdo them!)
-Thinly sliced fennel bulb for crunch
-Minced Italian/flat leaf parsley for extra nutrients (esp. vitamin C).

-Red wine vinegar
-Extra virgin olive oil
-Sea salt

Combine the salad ingredients and don't skimp on the prosciutto (protein!) and olives (healthy fat!). And, the more artichoke hearts, the better! They're beneficial for the liver and are a great source of insoluble fiber, which is important for gut flora diversity. Plus, they're just so tasty.

Mix the vinegar and olive oil with a bit of sea salt. I don't have exact proportions- I do it to taste, but it's usually roughly 1 part vinegar and 2 parts oil. Add salt to taste- remember, several of the ingredients are salty, too, so you may not need much.


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