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Insalata Mista

Serves  8  Prep Time 20 minutes



3 tbsp Red-wine vinegar
1 Small garlic clove, minced
½ tsp Sugar
½ tsp Salt
½ tsp Black pepper
6 tbsp Extra-virgin olive oil


2 cups Water
3 tbsp Red-wine vinegar
2 tbsp Sugar
1 tsp Salt
1 Medium red onion, halved lengthwise and thinly sliced crosswise
4 Hearts of romaine cut into wedges
1 cup Loosely packed fresh basil
8-10 Slices of Italian Prosciutto
1 Small jar (250 ml) roasted red peppers, rinsed, drained, and cut lengthwise into ¼ -inch-thick strips
2 Small jars marinated artichoke hearts, drained
1 cup Assorted brine-cured olives
1 cup Drained bottled pepperoncini
½ pint Cherry tomatoes, halved
3 tbsp Shaved Parmesan cheese



Whisk together all vinaigrette ingredients in a small bowl until combined well.


Bring water, vinegar, sugar, and salt to a boil in a 1-quart heavy saucepan, then add onion and simmer until crisp-tender, about 3 minutes.

Drain and cool.

Spread romaine on a large platter and scatter with basil, peppers, artichokes, olives, pepperoncini, prosciutto, tomatoes, and onion.

Whisk vinaigrette again and drizzle over salad.

Finish with the shaved Parmesan cheese.

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Suggested Pairings: Sip on a thirst quenching style lager or a smooth style pilsner with this Italian salad.

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada


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