Antipasto Salad

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Once I saw this recipe on a fellow blogger’s site here. I made it the same evening but got caught up with some things so didn’t  write a review, nor to say a big thank you for the recipe as the salad was delicious and became a regular addition to our winter menu.

Here is the recipe, from Mermaid’s Tresses, I have’t changed a thing, apart from fresh parsley for decoration:

ANTIPASTO SALAD

Ingredients:

1 carrot
1 stick of celery
1 or 2 stems from a fennel bulb
1/4 cup of black olives
A good amount of dried Italian herbs
Salt and pepper (optional)
1 teaspoon of capers (optional)
Dressing: 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1 clove of Finely minced garlic

Method:

Dice the carrot, celery and fennel into 5 mm cubes, and roughly chop the olives. Toss them into a bowl and add as much of the Italian herb mix as you like. Sprinkle a good pinch of salt and pepper in as well. Mix the dressing together in a separate bowl and pour over the top of the salad just before serving.

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