Antipasto Salad Recipe
Ingredients
| Iceberg lettuce head | 1 | |
| Romaine lettuce head | 1 | |
| Spanish olives | 1/4 Cup (16 tbs), chopped | |
| 1 small can artichoke quarters | ||
| Pepperoncini | 5 Medium, chopped | |
| 2 medium tomatoes, cut in wedges | ||
| 6-8 red onion rings | ||
| Mushrooms | 6 Large, sliced | |
| Garlic | 1 Clove (5gm) | |
| 1/2 cup light oil | ||
| 2 anchovy fillets, finely chopped | ||
| Lemons | 2 | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
GETTING READY
1.Slice the lettuce and put in the large wooden bowl.
MAKING
2.Put spanish olives, artichoke quarters, pepperonicini, tomatoes, onion rings, and mushrooms in the bowl.
3.In a separate bowl, put oil and add garlic juice in it by crushing garlic through a garlic press.
4.Stir in the anchovies in the oil and pour the mixture over the salad in the wooden bowl.
5.Add lemon juice on the salad and top with grated cheese.
SERVING
6.Serve in a dish.
1.Slice the lettuce and put in the large wooden bowl.
MAKING
2.Put spanish olives, artichoke quarters, pepperonicini, tomatoes, onion rings, and mushrooms in the bowl.
3.In a separate bowl, put oil and add garlic juice in it by crushing garlic through a garlic press.
4.Stir in the anchovies in the oil and pour the mixture over the salad in the wooden bowl.
5.Add lemon juice on the salad and top with grated cheese.
SERVING
6.Serve in a dish.
Chef
