Get your taste buds ready! They’ll require the shoes of Fred Astire and music to follow. Jeremy and I made this salad Saturday night after an adventurous day of hikes and errands that consummated a total of 13.16 miles and this salad was just the amazing thing we needed to refuel.
What exactly does ‘anitpasto’ mean? I had to look it up because, I felt like this salad fit the bill even though I wasn’t sure of the definition. Antipasto (plural antipasti) is used when referring to a medley of olives, cheeses, and cured meats served before a meal in traditional Italian culture. This salad uses olives and a medley of small chopped veggies to bring antipasto to the raw vegan world.
Even though antipasto means before the main meal, this is a salad that could be a meal for 2-3 people.
- juice of 1/2 a lemon
- 2 tablespoons almond oil
- 3 garlic cloves, minced
- 2 tablespoons of the 'olive brine'
- 1/4 teaspoon sea salt
- 1 small head of cauliflower, stem/leaves removed, halved then remove the core
- 4 leaves of Swiss Chard, thinly sliced (including stem)
- 1 large red pepper, stem/seeds removed, small chopped
- 1/2 cup mixed deli olives, sliced
- 1/2 cup basil chiffonade (stack the basil leaves, roll them up like a cigar and make thin slices)
- 1/2 cup pine nuts
- Whisk the dressing ingredients in a small bowl and set aside.
- Chop the cauliflower into florets, then break apart those florets with your fingers into a large bowl. Smaller cauliflower pieces lend to a good 'mouth feel' for the overall salad.
- Add remaining ingredients and toss until everything is evenly mixed. Drizzle dressing over salad and give it one more toss.
Don’t you love that wooden salad ‘tosser’ set? I picked those up at The Paper Source with a Christmas gift card, Jeremy had given me.