Antipasto Salad With Marinated Black Walnuts

By Molly O’Neill

Updated September 17, 2015

Total Time
10 minutes
Rating
4(80)
Comments
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Featured in: Food; Shell Game

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Ingredients

Yield:4 servings

  • 2 tablespoons white verjuice (see note above)

  • 1 small shallot, minced

  • ¼ cup grape-seed oil or extra-virgin olive oil

  • Kosher salt and freshly ground black pepper to taste

  • 10 cups baby greens

  • ½ cup julienned roasted red pepper strips

  • ¼ pound smoked ham or prosciutto, cut into julienne strips

  • ¼ pound provolone, mozzarella or fontina cheese, cut into julienne strips

  • ¾ cup drained verjuice-marinated black walnuts (see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 39 milligrams cholesterol; 441 calories; 7 grams monosaturated fat; 21 grams polyunsaturated fat; 8 grams saturated fat; 38 grams fat; 4 grams fiber; 511 milligrams sodium; 18 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Sprinkle with the black walnuts and serve.

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Ratings

4 out of 5
80 user ratings
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Comments

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kvb

I ordered the black walnuts and the soaking juice from Amazon. I forgot to soak the walnuts overnight so they soaked several hours and that was plenty of time to absorb the flavor. I used fresh mozzarella and a combo of meats. I roasted my own red peppers. This salad was a hit at Christmas Eve dinner. Since the walnuts are flavored there is no need for a dressing which keeps the salad staying fresh. If someone requests that you bring an antipasto salad to pot luck dinner this is a hit.

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