Antipasto Salad Recipe
Ingredients
| Chick-peas or garbanzos - 1 can (1 lb, 3 oz), drained | ||
| Onion | 1 Small, chopped (Marinated mushrooms - 4 jars (3 3/4- or 4-oz size), chilled) | |
| Parsley | 1/4 Cup (16 tbs), chopped (Marinated mushrooms - 4 jars (3 3/4- or 4-oz size), chilled) | |
| Genoa salami - 1/2 lb thinly, sliced or | ||
| Hard salami package | 1 (Marinated mushrooms - 4 jars (3 3/4- or 4-oz size), chilled) | |
| Provolone - 2 slices (1/4-inch thick) (about 1 lb) | ||
| Flat anchovies - 3 cans (2-oz size), drained | ||
| Giardiniera - 3 jars (9 3/4 oz size) or | ||
| Mixed garden salad, chilled and drained | ||
| Lettuce leaves | ||
| Green peppers | 1 To taste, pickled (Marinated mushrooms - 4 jars (3 3/4- or 4-oz size), chilled) | |
| Tomatoes - 2 medium, stem ends removed and sliced | ||
Directions
GETTING READY
1. Into a 2-cup measuring cup, drain and reserve the marinade from artichoke hearts and mushrooms.
MAKING
2. In a small bowl, combine chick-peas, onion, 2 tablespoons chopped parsley and 1/2 cup reserved marinade and mix well.
3. Cover with plastic wrap and refrigerate till ready to arrange antipasto.
4. Fold each slice of salami in half, roll into a cone shape and refrigerate with cover.
5. Cut provolone into 1/4-inch strips and pat anchovies dry on paper towels.
6. Around each provolone strip wrap an anchovy.
FINALIZING
To arrange antipasto:
7. In center of an 18-inch round serving platter place a small bowl and spoon giardiniera salad into bowl.
8. Line platter around bowl with lettuce, arrange artichoke hearts, pickled peppers, mushrooms, provolone strips, tomatoes, chick-pea salad and salami cones on the leaves.
SERVING
9. With some marinade drizzle tomatoes, sprinkle remaining parsley on tomatoes and mushrooms and serve.
1. Into a 2-cup measuring cup, drain and reserve the marinade from artichoke hearts and mushrooms.
MAKING
2. In a small bowl, combine chick-peas, onion, 2 tablespoons chopped parsley and 1/2 cup reserved marinade and mix well.
3. Cover with plastic wrap and refrigerate till ready to arrange antipasto.
4. Fold each slice of salami in half, roll into a cone shape and refrigerate with cover.
5. Cut provolone into 1/4-inch strips and pat anchovies dry on paper towels.
6. Around each provolone strip wrap an anchovy.
FINALIZING
To arrange antipasto:
7. In center of an 18-inch round serving platter place a small bowl and spoon giardiniera salad into bowl.
8. Line platter around bowl with lettuce, arrange artichoke hearts, pickled peppers, mushrooms, provolone strips, tomatoes, chick-pea salad and salami cones on the leaves.
SERVING
9. With some marinade drizzle tomatoes, sprinkle remaining parsley on tomatoes and mushrooms and serve.
Chef
