Salads are beautiful and delicious – good and good for you. So says Marci Weidemiller, Venice Olive Oil’s retail store manager, a certified olive oil sommelier, and author of the new book, “The Savory Sommelier Salads.”
Organized by season, “Salads” celebrates special occasions while showcasing the peak freshness of fruits and vegetables. With more than 50 recipes and full-color photographs, it’s an inspiring guide to creating vibrant, flavorful dishes year-round.
Here, Weidemiller shares her recipe for Antipasto Salad With Basil Honey Mustard Vinaigrette and the secret of how to make ‘salami roses.’
Find “The Savory Sommelier Salads” for sale at Venice Olive Oil Co. (veniceoliveoil.com), and amazon.com.
Antipasto Salad With Basil Honey Mustard Vinaigrette
Ingredients
For the Vinaigrette:
- 2 tbsp. Sicilian lemon balsamic vinegar
- 4 tbsp. basil olive oil
- 3 tbsp. honey mustard, divided
- ½ tsp. sea salt
For the Salad:
- 2 cups fresh spinach leaves
- 1 yellow tomato, sliced
- 4 oz. prosciutto, rolled into roses
- 16 oz. dry salami, rolled into roses
- 4 oz. fresh mozzarella, sliced and cut into flower shapes (use a cookie cutter)
- 1 bunch green onions, cleaned and trimmed
- Mini peppers, sliced into rings
- Pear tomatoes, halved
- Kalamata olives, pitted
- ½ cup fresh basil leaves
Instructions
1. Prepare the Vinaigrette: In a small jar, whisk together the balsamic vinegar, olive oil, 2 tbsp. honey mustard, and sea salt until well emulsified. Chill until ready to serve.
2. Assemble the Salad:
-
- Arrange the spinach leaves as a base on a serving platter.
- Layer the yellow tomato slices on top.
- Place the prosciutto and salami roses around the platter.
- Add the mozzarella flowers and place a small drop of the remaining honey mustard in the center of each.
- Tie the green onions into a bow and place them at the edge of the platter to resemble flower stems.
- Scatter the mini pepper rings, pear tomato halves, and Kalamata olives throughout.
- Tuck fresh basil leaves around the edges for a finishing touch.
3. Serve: Drizzle with the vinaigrette or serve it on the side.
Enjoy your beautifully arranged, flavorful antipasto salad!
How to Make a Salami Rose
First, prepare by allowing the salami slices to come to room temperature for easier handling. You will need a tapered glass with a circular top and a smaller circular bottom and toothpicks at the ready.
Step 1: Layer the First Row
- Place a slice of salami on the rim of a glass so that half of it rests inside the glass and half remains outside.
- Add the next slice, slightly overlapping the first. Repeat this process, working around the rim of the glass.
Step 2: Build the Next Layers
- For the second layer, position each new slice so that its center overlaps the seams of the first layer.
- Continue layering in this pattern until you've used about 30 slices.
Step 3: Shape the Rose
- Hold the glass firmly and press the salami layers into your palm to help secure their shape.
- Carefully invert the glass, letting the salami rose slide out.
Step 4: Secure and Serve
- If needed, use toothpicks to hold the layers together until ready to serve.
Enjoy your beautifully crafted salami rose as a decorative and delicious addition to your charcuterie board!