AIP Antipasto Grazing Board
AIP Antipasto made with cauliflower, artichoke hearts, olives,and prosciutto for a nightshade-free entertaining grazing board or make-ahead lunch and dinner salad.
Ingredients
- 1 large head cauliflower, core removed and broken into medium-sized florets (about 6 cups)
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp fresh oregano, chopped
- 2 tbsp fresh basil
- 1 clove garlic, minced
- ½ tsp Kosher salt, plus more for seasoning
- 1 cup canned artichoke hearts, drained and rinsed
- 1 cup olives (Castelvetrano, Manzanilla and/or Kalamata)
- ½ cup thinly sliced red onion
- 2 cups arugula
- 3 oz prosciutto
Instructions
- Bring a large stockpot with about an inch of water to a simmer over medium-high heat.
- Nestle a steamer basket inside the stockpot and pile in the cauliflower florets, seasoning them with a pinch of salt. Cover and steam just until the cauliflower is tender but still retains a hint of toothsome bite, about three to five minutes.
- While the cauliflower steams, fill a large bowl with ice water. Once the florets are ready, use a slotted spoon to transfer them directly into the ice bath to halt the cooking. After a minute or two, move them to a towel-lined baking sheet and gently pat dry.
- To make the dressing, whisk together the olive oil, red wine vinegar, oregano, basil, minced garlic and half-teaspoon of salt. Season to taste.
- In a large mixing bowl, combine the cauliflower with the chopped artichokes, olives, sliced shallot and arugula, then toss with the dressing.
- Chill in the refrigerator for at least 30 minutes, then mound the salad onto a serving platter. Tuck in slices of prosciutto, and serve.