Cauliflower Antipasto Salad

Directions

Ingredients :

1 medium head cauliflower, cut into bite-sized pieces

½ cup mayonnaise

2 tablespoons extra-virgin olive oil

1 tablespoon good-quality balsamic vinegar

1 teaspoon lemon juice

½ teaspoon Dijon mustard

1 clove garlic, minced

1 pinch salt and ground black pepper to taste

1 (14 ounce) can artichoke hearts in water, drained

1 cup cherry or grape tomatoes, halved

⅓ cup sliced black olives

⅓ cup sliced green olives

1 green bell pepper, cut into 1/2-inch pieces

2 ounces Genoa salami, cut into bite-sized pieces

2 ounces Asiago cheese, diced

3 ounces prosciutto, slices rolled and cut in half

1 tablespoon chopped fresh basil, or to taste

Methods :

Step 1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.

Step 2

Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.

Step 3

Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.

Step 4

Refrigerate salad until ready to serve. Garnish with fresh basil before serving.