Antipasto Salad 01
This is my interpretation of the classic as a salad that I served at the Backstage Restaurant in New Hope, PA, and several other place after that… including dinner at home.
Course
Cold Dish
,
Entree’
,
Main Course
,
Main Dish
,
Salad
Cuisine
Italian
Servings
Prep Time
1
serving
10
minutes
Servings
Prep Time
1
serving
10
minutes
Ingredients
1
handful
Mixed Salad Greens
3
each
Salami, sliced
rolled
3
each
Provolone Cheese, sliced
rolled
1
each
Mushroom, Fresh
sliced
2
each
Celery Sticks
6
slices
Carrots
1
slice
Pepper Ring
4
slices
Cucumber
4
wedges
Tomato
2
slices
Red Onion
paper thin slices
2-3
florettes
Broccoli,Fresh
2-3
florettes
Cauliflower, Fresh
2-3
each
Olives, Green
1
tblsp.
Olives, Black, sliced
1
each
Artichoke Heart
Quartered
4
ozs.
Tuna, White, in Water
canned, drained
1
tbsp.
Pimentoes, diced
1
each
Scallion
1
each
Hot Pepper, pickled
1
each
Peppercini
2
each
Anchovies
1
each
Egg, Hard Boiled
Quartered
1-2
ozs.
Italian Dressing
Instructions
On a large round plate: Place a handful of mixed greens.
Add the rolled salami and provolone.
Add mushrooms and celery sticks, carrot slices, pepper ring, cucumbers, tomato wedges, onions, fresh vegetables, green olives, sliced black olives and quartered artichoke hearts.
Top the center with the Tuna Fish, diced Pimentos, 1 Scallion and 2 crisscrossed Anchovies on the tuna.
Add 1 hot pepper and 1 Peppercini and the quartered hard boiled egg to finish.
Sprinkle with Italian Dressing and serve with Hard Bread or Bread Sticks.
Recipe Notes
If you’re adventurous, substitute Grilled Chicken Breast for the Tuna.