Well, hello 2018! Can we just talk about WHERE IN THE WORLD 2017 WENT?! I feel like I blinked, and it was gone. For me, the new year is always a simple reminder of how precious time is, and to truly appreciate every single day. Super sappy, I know. *sips wine, wipes my tears* KIDDING. But, it does bring me to my next point: life is too short to not eat good food. AMIRITE?!
So, we start off 2018 with this beauteous antipasto salad — it’s healthy and delicious! I’m totally a salty-over-sweet person, and I think what makes this salad so delicious is all of the savory little gems in it: the pepperoncini, olives, artichoke hearts, mozzarella pearls… it doesn’t get better [and comes together in a snap with a really great knife!]. We actually had this for dinner, but it would be a perfect side salad for a gorgeous lasagna or pasta dish. I always struggle with what type of salad to serve with any pasta recipe, and always default to caesar salad… not any more, my friends, not any more.
Also, I’m a huge fan of homemade salad dressing — store-bought dressings just don’t even compare. And I’m obsessed with this Italian red wine vinaigrette: full of garlic, freshly grated Parmesan cheese, shallot, oregano. I could drink it [but don’t be like me… put it on your salad. It’s the right thing to do].
So the sous chef grew up in New Jersey, and swears he’s basically an Italian culture-aficionado [don’t get me started on his self-proclaimed superior taste in pizza…] [AND let’s be clear: he’s Irish through and through]. Of course when I told him we were having antipasto salad, he immediately corrected me and said it’s “antipast” [mind you, in a thick Italian accent]… the ‘o’ apparently is silent. WHO KNEW. But good news: it doesn’t matter how you pronounce it, only that you eat it. With a generous glass of wine or three, naturally. CHEERS!