The day after the Fourth of July, we’re excited to share with you our newest picnic-approved salad. We gave it a dry run this week at a gathering with Real Everything and The Paleo Mom, and received positive feedback from kids and adults alike.
We hope you’ll continue our good luck with this salad at your summer, spring, fall, and winter meals. The key to this recipe is the homemade mayonnaise—adding bacon fat to the mix is perfect. Enjoy this recipe, and let us know how what you think in the comments below!
This antipasto was an attempt to recreate some of our favorite dishes that typically are mainstays at your favorite Italian/Mediterranean restaurant, without the cheese and pasta. As far as I’m concerned, it was a success––it didn’t last long in the house. We saved a small portion to share with family, and almost a week later, it was still crispy and crunchy, so I would definitely suggest this as a candidate for weekly meals or leftovers if you’re planning ahead. We had to do some shopping around to find clean proscuitto, but Applegate makes one we love, and we’ve been able to find their products pretty regularly at the local organic market, and even sometimes larger chain supermarkets. The benefit of this is how simple to put together. This took us maybe 15 minutes to make in total.
1 English cucumber
1/2 red bell pepper
1-2 slices red onion (depending on how much you like onion)
1 cup kalamata olives
3 slices proscuitto
1 oz anchovy (tinned in olive oil)
Chop red onion, cucumber, red bell pepper, and olives into small chunks. Slice proscuitto into thin 1/4″ strips, and finely mince anchovy.
Mix together thoroughly, and enjoy! The flavors will blend more as it sits, so preparation about an hour before mealtime is probably preferred. There’s no need for olive oil or salt or anything. This is an easy home run to impress family and friends.
please enter to win a copy of Diane Sanfilippo’s Practical Paleo if you haven’t already.
September 28th, 2012!
This is inspired by a cucumber salad my mom makes, and I have to give kudos to her for inspiring me to always take her ideas and try to make my own, or more recently spin it to remove the SAD ingredients while still having a delicious dish.
Here’s my attempt at Haley’s Homemade Chicken Salad from the Food Lovers’ Primal Palate (recipe here
). This is one of my favorite recipes, and I thoroughly recommend it. My one cautionary tale:
When making homemade mayonnaise, your choice of oil makes all the difference. I can’t find/afford a cup of macadamia oil, so I usually use 3/4 cup of coconut oil and 1/4 cup walnut oil. Unfortunately I ran out of those things and had to make up the difference with olive oil. DO NOT do that. The flavor isn’t miserable, but it does leave something to be desired.