Antipasto, but make it the whole meal. Bright, fatty, crunchy and salty, this elevated take on Italian deli salad, a childhood favorite of Director of Education Rosemary Gill, is a deeply satisfying mix of flavors and textures. Watch now to see how it’s made.
1/3 Cup lemon juice
1/3 Cup extra-virgin olive oil
3 Garlic cloves, minced
6 Pepperoncini peppers, plus 1 tablespoon brine
1 Teaspoon salt
1 Fresh fennel bulb
8 Ounces white button mushrooms
Parmesan cheese
4 Ounces Salami
Fresh parsley
#delisalad #lunch #lunchrecipes #dinner #dinnerrecipes #milkstreetrecipes #milkstreetathome
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