Ceci & Salami Salad
From boat parties to barbecues, this traditional antipasto salad travels well and is a refreshing change from the standard pasta salads. "Ceci" is the Italian word for chickpeas, which they use in everything from soups to desserts. Feel free to add other vegetables, such as zucchini or red peppers, as well.
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 1-1/2 cups cooked chickpeas *
- 1/2 cup green bell pepper, diced
- 1/2 red onion
- 1/2 pound salami, preferably Genoa, diced
- 2 tablespoons fresh parsley, minced
- 1/2 teaspoon dried oregano
- 2 tablespoons grated Parmesan
* Equivalent to one 15-ounce can, drained, although freshly cooked chickpeas are preferable.
To make the mustard vinaigrette, put the vinegar, lemon juice, mustard, garlic, salt and pepper together in a small bowl. Mix in the vinegar. Whisk in the olive oil in a slow, steady stream. Set aside.
Slice the red onion into thin rings, then cut the rings in half. Set aside half of the rings, then chop the remaining rings into small pieces. Put the chopped onion and the remaining ingredients in a serving bowl. Pour in the mustard vinaigrette and toss to coat. Marinate for 15 minutes before serving. Sprinkle on the grated Parmesan and garnish with the thinly sliced red onion rings.
©1997, Katherine Heyhoe. All rights reserved.
The Global Gourmet Cookbook
This Archived Page created between 1994 and 2001. Modified August 2007