Dolores Hope’s Antipasti Salad
Bob Hope was a great friend of mine, and my wife Kay was a bridesmaid at his daughter Linda’s wedding. Dolores Hope was a legendary hostess, and every buffet feature this enormous salad topped with the goodies that you would find on an antipasti platter- salami, roasted red peppers, olives, cheese, and more. We serve it at our family feasts, and it makes a fantastic lunch, too. Of course, you can add or substitute some of your antipasti favorites (such as roasted beets, cherry tomatoes, marinated mushrooms), but this is Dolores’s original recipe. To make serving go easily, prep and refrigerate all of the components, then arrange the salad just before serving. You will need a really big serving bowl to hold everything.
Dressing
- 1/4 cup red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 3/4 cup olive oil salad
Salad
- 1 large head iceberg lettuce, torn into bite-size pieces
- 4 celery heart ribs with leaves, thinly sliced.
- 1 15.5 ounce can chickpeas (garbanzo beans), drained and rinsed
- 2 12 ounce jars of marinated artichoke hearts drained and coarsely chopped
- 1 12 ounce jar pepperoncini drained and cut into thin rings
- 1 12 ounce jar roasted red pepper roasted red bell peppers cut into strips about a 1/4 wide
- 8 ounces mozzarella cheese, preferably fresh, cut into bite-size cubes
- 6 ounces sliced Genoa salami, cut into strips about 1/2 wide
- To make the dressing: whisk the vinegar, salt, black pepper together in a medium bowl. Gradually whisk in the olive oil.
- Toss the lettuce and dressing together in a very large serving bowl. Arrange the celery, chickpeas, artichoke hearts, pepperoncini, roasted red peppers, mozzarella, salami, and olives, in an attractive spoke pattern on top of the lettuce. Sprinkle with the grated Pecorino Romano cheese, if desired.
- Serve immediately, letting the guest serve themselves and choose their favorite toppings.
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