Antipasti Salad
Several years ago, I had lunch at Jon & Vinny’s in L.A., and was introduced to the magic that is antipasti salad. I honestly can’t remember the details of the salad—I think their version had more greens in it?—as much I recall an overall impression of simplicity and deliciousness that stood out even as we ordered and ate a ton of pasta and pizza. This isn’t an exact recreation of that salad-I-can’t-quite-remember-but-love, but I think has the same fun, tasty vibe. The flavors are bright and sharp and wake you up. There’s loads of crunchy things. Pieces of salami and slivers of cheese give it a little heft. And it uses celery leaves, which are possibly the most underrated thing in your crisper drawer right now. This salad is really great when all your lettuce has turned to mush, when you need to take something to a friend’s house or on a picnic, or when you just want a new way to love vegetables.
Makes 2 servings
4 stalks celery (with leaves), cut into 1/4-thick slices
2 ounces salami (think 2 inches of a stick), cut into 1/4-thick slices
A few olives, smashed in half
A healthy pinch of pickled onions, or 1/4 of a red onion, thinly sliced
2 TBS vinaigrette (any lemony vinaigrette; this is a good one)
2 ounces Parmesan cheese, thinly shaved with a vegetable peeler
Kosher salt and freshly cracked black pepper as needed
Toss the celery, celery leaves, salami, olives, onions in a bowl with the vinaigrette, mixing until everything is dressed. Add the cheese, toss again, and taste. Season with a pinch of salt and a few grinds of pepper, then serve.