Using the highest quality ingredients is key to this salad. Chef Evans used Di Palo’s cacciatorini (hunter’s sausage) that’s rich with red wine and garlic. A tip for easily removing a dried salami casing: soak the links in warm water for 10 minutes to loosen the casing. Sicilian Castelvetrano olives are a good choice for their meaty, fruity, buttery flavor.
Di Palo’s Antipasto Salad
- 1/2 lb. dried salami, such as cacciatorini, casing removed, cut into 1/2-inch dice (about 1 cup)
- 1/2 lb. mortadella, casing removed, cut into 1/2-inch dice (about 1-1/2 cups)
- 1/2 small head radicchio, cored and cut into bite-size pieces (about 2 cups)
- 5 marinated artichoke hearts, preferably with stem on, halved lengthwise
- 1 12-oz. jar roasted red peppers, drained and cut into bite-size pieces
- 6 oz. Castelvetrano or Cerignola olives, pitted (about 1 cup)
- 1 Tbs. capers, drained
- 1/3 cup lightly packed fresh parsley leaves
- 1/4 cup lightly packed fresh basil, smaller leaves only
- 1/4 cup pine nuts, toasted
- 1-1/2 Tbs. fresh oregano leaves, lightly chopped
- 1/4 cup extra-virgin olive oil
- 2 Tbs. red wine vinegar
- Kosher salt and freshly ground pepper
- In a large bowl, combine the salami, mortadella, radicchio, artichoke hearts, red peppers, olives, capers, parsley, basil, pine nuts, and oregano. Toss to combine.
- In a small bowl, whisk the oil and vinegar together and season to taste with salt and pepper. Toss the mixture with enough dressing to coat, and serve.