Michael Symon's Antipasti Salad with Campfire Dressing | Symon's Dinners Cooking Out

Michael chars a red onion to add a subtle ~smokiness~ to this salad of garden vegetables, cured salami and aged provolone! Subscribe to #discoveryplus to stream the more #SymonDinners: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/2QoYonE Subscribe to Food Network ▶ http://foodtv.com/YouTube Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Antipasti Salad with Campfire Dressing RECIPE COURTESY OF MICHAEL SYMON Level: Easy Total: 20 min Active: 20 min Yield: 4 servings Ingredients 1 small red onion, skin on 2 cloves garlic, grated 1 sprig fresh oregano 2/3 cup extra-virgin olive oil 1/3 cup red wine vinegar Kosher salt and freshly ground black pepper 4 cups shredded romaine lettuce 1 cup canned chickpeas, drained and rinsed 1/2 cup small diced dry salami 1/2 cup small diced aged provolone 1/2 cup halved cherry tomatoes 1/2 cup thinly sliced pepperoncinis 6 tablespoons Parmesan, freshly grated Directions Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Using a fork or paring knife, prick the onion all over to allow the smoke to penetrate. Place the onion directly onto the coals and cook until charred and softened, about 5 minutes. Remove from the coals and when it is cool enough to handle, peel and finely chop. Add the onions, garlic, oregano, olive oil and red wine vinegar to a glass jar with a lid. Season with salt and pepper, then shake vigorously and set aside. Add the lettuce, chickpeas, salami, provolone, tomatoes and pepperoncinis to a large bowl. Dress with some of the smoky red wine-oregano vinaigrette and toss to coat. Add the Parmesan all over the top and serve with freshly cracked black pepper. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MichaelSymon #SymonDinners #Antipasti #Salad #FoodNetwork Michael Symon's Antipasti Salad with Campfire Dressing | Symon's Dinners Cooking Out | Food Network https://www.youtube.com/watch?v=Kgif5rm1NnY