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Cook Smart:Camilla's Catering Secrets for Home Cooks

Antipasto Platter

Serving Size:8

Prep: 30 minutes

Salads/Italian/Party

Easy
   

This is a traditional assembled platter salad. It’s good for buffets! Or make a meal of this with a crusty bread and a glass of wine. The meat may be omitted, if desired. Or, make a tossed salad with these ingredients. For an Italian buffet, serve this with the Cheese Torta with Pesto, Bruschette, Artichoke Frittata and fresh melon slices.
   

STEPS

INGREDIENTS
  1. Prepare the lettuce. See the notes.

1 bunch romaine lettuce

  • Make the salad dressing using half of the anchovies, mashed. (The remaining anchovies are used for a garnish).
    		•

    1 cup extra-virgin olive oil

    ¼ cup red wine or balsamic vinegar

    2 t. chopped fresh garlic, or my garlic puree

    1 – 2 oz can anchovy filets

    divided use, optional

    1 t. each, pepper and sugar
  • Marinate the artichokes in 1/3 of the salad dressing for (about) 1 hour.
    		•

    1 – 14 oz can artichoke hearts, drained and

    quartered
  • Prepare the remaining ingredients.
  • Drain the artichokes, discarding the

    • marinade.

    1 pint cherry tomatoes, rinsed and stemmed

    2/3 cup calamata olives, pitted

    8 peperoncini, well drained

    8 oz mozzarella cheese, cut into 1" sticks

    2 hard boiled eggs, peeled and quartered

    ½ lb thin sliced Italian hard salami, optional

    To serve:

    2. Trim the lettuce leaves, if necessary. Arrange the leaves on a large platter. (Or make a tossed salad).

    		  

    3. Decoratively arrange the artichokes, cherry tomatoes, olives, peperoncini, cheese, eggs, and salami on the lettuce placing each item in different areas of the platter (rather than piling them all in one place). Garnish with the remaining anchovy fillets.

    		  

    4. Just before serving, shake the salad dressing and drizzle it over the entire salad. Enjoy!

    		  
     

     
    ©2007 Camilla's Catering