More Great Recipes: Misc. Salad

Antipasta Salad


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Member since 2009

Serves | Prep Time | Cook Time

Ingredients

Anchovy filets, rinsed and patted dry
Prosciutto, sliced very thin (Italian ham)
Salami, sliced very thin
Copacola, sliced very thin (this is made from pork)
Chunk white tuna, in bite-size chunks
Asiago cheese, cut in thin strips
Provolone cheese, cut in thin strips
Italian fontina or fontinella cheese, cut in thin strips
Parmesano Reggiano cheese, shaved into curls
Marinated mushrooms
Marinated artichokes
Marinated Red Peppers
Green olives
Ripe olives
Pepperoncini (pickled peppers)
Pickled cherry peppers
Sliced Hard-Cooked Eggs
Romaine lettuce leaves (to line platter)


Lay the lettuce leaves on a large platter to form a bed. Roll the meats into cigar or funnel shapes. Place all of the items on the platter in an attractive manner, either center to outside or side-by-side. I would use the marinated and pickled items in between the various meats and cheeses. Think of the colors as you separate. The Parmesan cheese curls can be randomly placed on top of the other items. The platter can be prepared several hours ahead and refrigerated until about 30 minutes before serving, then brought to room temperature


Pairs Well With


Notes

A dash of local for every season
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