Antipasto Salad

Antipasto Salad

Vinaigrette:

1 tablespoon capers, drained

1 tablespoon anchovy paste (optional)

1 tablespoon minced garlic

1/2 cup red wine vinegar

2 teaspoons dried oregano

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes

3/4 cup extra virgin olive oil

Salad:
12 ounces salami -- diced
12 ounces mozzarella cheese -- diced
2 cups broccoli florets
2 cups cauliflower florets
2 cups seeded and half moon sliced cucumbers
1 1/2 cups thinly sliced carrots
1 1/4 cups halved cherry or grape tomatoes
1 cup thinly sliced red onion
1 cup diced red bell pepper
1 cup pepperoncini peppers -- rinsed and stemmed
3/4 cup quartered kalamata olives
1 12-ounce jar quartered marinated artichokes -- drained
1 tablespoon capers

For the Vinaigrette:
Puree the capers, anchovy paste (if using) and garlic in a food processor. Add vinegar, oregano, salt, pepper and pepper flakes; pulse to combine. Slowly drizzle in oil, and blend until emulsified. Set aside.

For salad:
Blanche the carrots for 2 minutes in salted boiling water, drain then place in a bowl of ice water to chill. Remove to kitchen towels to drain well. Blanche the broccoli and cauliflower in boiling salted water for 1 minute, drain then place in a bowl of ice water to chill. Remove to kitchen towels to drain well.
Combine all the ingredients for the salad in a large bowl. Pour the vinaigrette over and toss to combine well. Chill for several hours, stirring every once in a while to disperse vinaigrette.