We got a puppy!
His name is Tiny, and he’s a 9 month old St. Bernard rescue.
We took him to the beach the other day.
He ran and played in the water until he was so tired that he passed out in the back of the car. Which was good, cause by the time I brought out this salad I didn’t want a beggar over my shoulder.
Antipasto Salad is a traditional feature of Italian dining. Meaning “before the meal”, Depending on the region, Antipasto is typically composed of cured meats, olives, artichoke hearts, mushrooms, italian cheese, and other pickled and cured delights. Antipasto doesn’t only have to be an appetizer or “starter” to a meal, it can also be transformed into a great paleo entree!
Make it strict paleo by leaving out the cheese, but feel free to combine any of these ingredients into a world-class beach or picnic dish.
- cubed or chopped salami
- marinated olives
- fresh or sun-dried tomatoes
- parmesan or mozzarella
- roasted garlic
- pickled red onion
- mushrooms (marinated or fresh)
Simple Antipasto Salad
1 medium log salami, chopped (check for weird preservatives and dairy in case you are sensitive)
1/2 c. grape tomatoes, sliced in half
1/2 c. pitted marinated olives
1 bulb garlic, roasted
1 tsp. dried oregano
generous drizzle of extra virgin olive oil
2 Tbsp. red wine vinegar
- To roast the garlic, heat your oven to 350.
- Take your bulb of garlic and separate all the cloves, but leave them in their peel.
- Lay the cloves on parchment paper and roast until fragrant (10 mins or so)
- They should be soft when squeezed.
- Cool the cloves and once they are cool, remove the peels.
- Toss the ingredients in a bowl and let sit overnight for the best tasting PALEO! salad ever.