Ever wonder why would anyone want to call this colorful, healthy, and so delicious fresh salad mixed with black and green olives...and don't forget the pepperoncini, the artichoke hearts, and if you like, add some little cubed feta cheese, some vinaigrette dressing, some nice crusty bread, and you got yourself a meal that you will truly enjoy! It really is more of a vegetarian antipasto because there is no prosciutto, or salami in this...and that's fine with me!
The best part is that you can be so creative with this amazing salad, that you can first start off with the fresh salad part of it, fresh chopped Romaine lettuce, the best of the best red ripe tomatoes diced, I love fresh crunchy red radishes sliced, cucumbers if you like...which I did not use this time; I adore sweet onions like Vidalia or another brand if Vidalia is not avaiable, also sliced.
Not to be confusing the first version...with this version, which is the second, that in this salad, there is no 'lettuce'...just a simple Vegan Antipasto! This one has the artichoke hearts, which are already marinated, and comes in a cute little jar...made in Italy, some cherry or grape tomatoes, onions, garlic, and chopped Italian parsley. Both are mixed with the simple and the best extra virgin olive oil, and red, or white wine vinegar...no Balsamic at all for me, it changes the color, and for me it's too sweet!
I got the inspiration from Rachel Ray, whom I adore, ever since her old cooking show was featured on the Food Network, and I subscribe these days to her magazine as well!
Antipasto Salad adapted from Rachel Ray
Ingredients
Directions
Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste.
One of my favorite 'comfort food' pasta is Orecchiette, with (Rappini)=Broccoli Rabe. Most recipes call for ground sausage added to it, and/or pancetta; but my favorite addition for color, and flavor is sun-dried tomatoes packed in olive oil, and slivered. Not chopped, but slivered, to actually be able to bite into the bitter-sweet-savory soft tomato that goes so well with the sautéed broccoli rabe.
The health benefits of Broccoli Rabe, are endless!
Health Benefits of Rapini (Broccoli Rabe):
Increased Protection from Bacterial and Viral Infections
Increased Immune Function
Reduced Cancer Risk
Reduced Risk of Colon Cancer
Protection Against Heart Disease
Regulation of Blood Sugar and Insulin Dependence
Slowing the progression of AIDS
Slowing Aging
DNA Repair and Protection
Protection Against Dementia
Alleviation of Cardiovascular Disease
Alleviation of Hypertension (High Blood Pressure)
Promoted Eye Health
Alzheimer's Protection
Osteoporosis Protection
Stroke Prevention
Reduced Risk of Type II Diabetes
Reduced Frequency of Migraine Headaches
Alleviation of Premenstrual Syndrome (PMS)
Antioxidant Protection
Prevention of Epileptic Seizures
Alleviation of the Common Cold
Prevention of Alopecia (Spot Baldness)
Alleviation of Inflammation
Rapini (Broccoli Rabe)...despite having the similar looking broccoli floret, is actually the descendant of the turnip and thought to have originated in China, or the Mediterranean. The Broccoli Rabe is bitter, with a sharp taste. It is often prepared steamed, with lemon, or garlic. Read more: Health-Alicious-Ness.com
Orecchiette with Broccoli Rabe and Sun-Dried Tomatoes Elisabeth's version of this recipe
1 bunch of Broccoli Rabe...abt. 1 to 2lbs
wash thoroughly in cold water, cut hard ends off, and cut the entire bunch in three sections.
In small amount of water, with/or without a steam basket, steam with lid on, until it starts to get wilted. strain in colander and run cold water over it to stop the cooking process.
about 1/2 cup or more sun-dried tomatoes that is in olive oil. Slice each tomato in about 3 pieces, lengthwise and set aside.
not shown in photo: cut 3 cloves of garlic in half, and sauté in 3 Tblsp. of extra virgin olive oil until golden brown. Discard garlic. Saute about 1 Tblsp. of red chilli flakes, and leave it in oil.
Cook orecchiette pasta in rapidly boiling water, till al-dente. Save 1 cup of the cooking water...very important!
Saute the strained broccoli rabe in the garlic infused olive oil. Add the sun-dried tomatoes, the strained pasta, add more olive oil to your liking, salt and pepper.
Give it a good stir to incorporate all the ingredients, add the reserved cooking water, a about 1/4 at a time...you can use the entire amount if you like it more saucy; add grated Parmigiano-Reggiana cheese, and serve. You can add extra cheese when serving, along with additional freshly ground black pepper. Buon Appetitio! Ciao:)
