Antipasto Salad with Basil Dressing

Name: Antipasto Salad with Basil Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters (packed) fresh basil leaves; 1 garlic clove; 6 hard-boiled eggs, shelled, sliced into 1/4-inch-thick rounds; 59 milliliters Kalamata olives or other brine-cured black olives, pitted, coarsely chopped; 177 milliliters extra-virgin olive oil; 227 grams thinly sliced prosciutto; 2 larges red bell peppers; 1 teaspoons salt; 4 larges tomatoes, thinly sliced; 454 grams fresh water-packed mozzarella cheese, drained, thinly sliced into rounds

Antipasto Salad with Basil Dressing

You can never have too many side dish recipes, so give Antipasto Salad with Basil Dressing If you have basil leaves, water-packed mozzarella cheese, hard-boiled eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Char peppers directly over gas flame or under broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers thinly.

Ingredients you will need

Peppers

Equipment you will use

Broiler

Combine basil leaves, garlic, and salt in processor and blend to coarse puree. With machine running, gradually blend in oil.

Ingredients you will need

Fresh Basil

Garlic

Salt

Cooking Oil

Transfer basil oil to small bowl. (Peppers and basil oil can be made 1 day ahead. Cover separately and chill.)

Ingredients you will need

Basil Oil

Peppers

Equipment you will use

Bowl

Arrange prosciutto around edge of platter. Arrange cheese slices within circle of prosciutto and tomatoes within circle of cheese. Tuck in egg slices; top with pepper strips.

Ingredients you will need

Prosciutto