Salads: Jekyll Island Club's AntiPasto Salad

By JoFClark

Erin Lee, Sous Chef

Ingredients

• 1/5 cups Romaine lettuce
• 3 ounce Prosciutto
• 1/2 each Green Bell Pepper
• 1/2 each Red Bell Pepper
• 6 each Kalamata Olives
• 1/2 cup Marinated Artichokes
• 2 oz Pearl Mozzarella balls
• 4 each Asparagus
• 1 ounce Extra Virgin Olive Oil
• 2 ounce Aged Balsamic Vinegar
• 1/4 can Artichoke hearts
• 2 small cans Artichoke bottoms
• 1/2 cup Garlic oil
• 1 small Red onion
• 1/2 cup Fresh Basil
• 2 each 5x6 Tomato
• 3 T Red Wine Vinegar
• Salt and Pepper to taste

Preparation

Step 1

Wash and chop Romaine lettuce
Shave Prosciutto on the slicer
Roast green and red pepper
Blance Asparagus, season, oil
Drain and roughly chop artichoke hearts and bottoms
Dice onion, small pieces
Chop basil
Seed and dice tomato

Put all ingredients into a bowl and mix well. Adjust seasonings, label, date and chill