ANTIPASTO SALAD by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• dressing
• u00bc cup extra virgin olive oil
• u00bd cup canola or other mild-flavored oil
• u00bd teaspoon of Dijon mustard
• 1 teaspoon grated orange rind
• u00bc cup fresh orange juice (from above orange)
• u00bd teaspoon dried oregano or 1 u00bd teaspoons fresh oregano
• 3 tablespoons best quality red wine vinegar (plus more to taste)
• Kosher salt & fresh ground black pepper to taste
• salad
• 2 pints cherry tomatoes
• 2 each broccoli crowns (about 1 u00bd pounds total weight)
• 2 pinches crushed red chili flakes
• u00bd cup extra-virgin olive oil, divided
• u00bd loaf French baguette or crusty Italian loaf of similar size
• Kosher salt, to taste
• u00bc cup finely sliced red or sweet white Vidalia onions
• 4 ounces sopressata or other dry Italian salami
• 4 ounces provolone cheese, cut into u00bc -inch thick slices
• 2-each bell peppers (your color choice)
• 2 stalks celery
• 3-4 ounces large pitted green olives, your favorite variety
• 3 ounces baby arugula, washed & dried
• Optional (but niceu2026) u00bd cup tender, inner celery leaves