Ingredients
- 1 small cauliflower, chopped small, but keep the florets
- 1/2 pound fresh green beans
- 1 leaf lettuce or romaine
- Prosciutto cheese, thinly sliced
- Italian salami, thinly sliced
- Hard-boiled eggs
- 2/3 cup Vegetable or olive oil
- 1/3 cup red wine vinegar
- 2 garlic, crushed
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- 1 tsp mixed Italian herbs
- 1 tsp finely chopped parsley
Comments
Antipasto means “before the meal” and traditionally forms the first course, or appetizer, in an Italian meal. However, there is no reason you can’t serve it as the main course.
Antipasto usually consists of cured meats, ripe cheeses and fresh marinated vegetables sprinkled with olive oil. Vary the ingredients of the salad according to taste and the options available in your refrigerator. It will be at its best if the herbs are fresh.
You will need a a cooking pot, covered bowl, whisk, a large salad platter and a sharp knife.
Makes 4 servings.
Directions
| Step 1 | Cook the cauliflower and green beans until tender but crisp. | Steaming the veggies preserves more of the vitamins. |
| Step 2 | Whisk together the oil, and vinegar, garlic, salt, herbs and parsley. | A whisk or fork makes the oil and vinegar frothy. Salad dressing can be made ahead but you can make this while the veggies cook. |
| Step 3 | Drain vegetables. Rinse with cold water and drain again. Place the veggies in a bowl and sprinkle them liberally with the dressing. | Rinsing the veggies cools them down quickly so they stop cooking and stay crisp. |
| Step 4 | Marinate in the refrigerator for at least 1/2 hour. | |
| Step 5 | Line a shallow salad bowl or platter with lettuce.
Arrange meats, eggs, and cheese in groups, and surround them with the vegetables. |
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| Step 6 | Garnish with a mix of whatever is in the fridge. For example: green pepper rings, spanish onion rings, marinated artichoke hearts, and anchovies. | Garnish as desired. Tomatoes are a nice addition that add colour.
Serve extra dressing separately. |