Di Palo’s Antipasto Salad
"Using the highest quality ingredients is key to this salad. Pete used Di Palo’s cacciatorini (hunter’s sausage) that’s rich with red wine and garlic. A tip for easily removing a dried salami casing: soak the links in warm water for 10 minutes to loosen the casing. Sicilian Castelvetrano olives are a good choice for their meaty, fruity, buttery flavor...."
INGREDIENTS
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1/2 lb. dried salami, such as cacciatorini, casing removed, cut into 1/2-inch dice (about 1 cup)
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1/2 lb. mortadella, casing removed, cut into 1/2-inch dice (about 1-1/2 cups)
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1/2 small head radicchio, cored and cut into bite-size pieces (about 2 cups)
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5 marinated artichoke hearts, preferably with stem on, halved lengthwise
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1 12-oz. jar roasted red peppers, drained and cut into bite-size pieces
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6 oz. Castelvetrano or Cerignola olives, pitted (about 1 cup)
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1 Tbs. capers, drained
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1/3 cup lightly packed fresh parsley leaves
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1/4 cup lightly packed fresh basil, smaller leaves only
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1/4 cup pine nuts, toasted
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1-1/2 Tbs. fresh oregano leaves, lightly chopped
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1/4 cup extra-virgin olive oil
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2 Tbs. red wine vinegar
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Kosher salt and freshly ground pepper
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