|
Ingredients:
SERVES 8
Mustard vinaigrette
1/2 teaspoon dry mustard
1
tablespoon Dijon mustard
1 tablespoon red wine vinegar
1-1/2 tablespoons
lemon juice
1 teaspoon dried dill, or 1 tablespoon Chopped fresh
1/2 cup
extra-light olive oil
Salt and pepper
2 9-Ounce packages fresh, filled
pasta (We used broccoli and aged Vermont cheddar agnolotti from Putney Pasta,
but sun-dried tomato ravioli would be
delicious, too.)
1/4 cup sliced black olives
1 pint cherry tomatoes,
halved if large
1 1/2 cups quartered artichoke hearts (almost two 14-ounce
cans)
2 cups 1/4"-thick slices of deli salami, ham, or turkey breast
1/4
cup chopped red onion
1 2-ounce jar pimento slices
1 yellow pepper,
stemmed, seeded, and cubed
1 ounce Parmesan cheese, cut in thin slivers
1/2 cup chopped fresh dill
6-8 handfuls of arugula or fresh spinach
|
|
![]()
Summertime Deli Salad On A Field Of Greens
Pulitzer price-winning author Doris Kearns Goodwin's wonderful memoir recalls growing up with her family in the suburbs of New York in the 1950s- an era when the corner market was the neighborhood meeting place and discussion revolved around baseball. You'll hit a home run when you serve this salad loaded with artichoke hearts, cherry tomatoes, and pasta in the shape of catcher's mitts.
How to Make it
1. To make dressing: Combine first five ingredients and whisk in olive oil.
Salt and pepper to taste. Set aside.
2. Cook pasta in boiling salted water
according to package directions. Do not overcook. Drain well and mix with 1-2
tablespoons dressing. Set aside to cool, stirring occasionally.
3. Combine
next seven ingredients in large bowl. Add pasta, chopped dill, and enough
dressing to coat lightly. If you are not going to eat within a couple of hours,
cover and refrigerate.
4. Allow enough time for the salad to return to room
temperature before serving. Arrange on a bed of arugula or fresh spinach. Sprinkle with
Parmesan cheese.
 Stumble It!
archive »
|
