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Antipasto to Share

Antipasto to Share
Antipasto to Share
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With salad season fast approaching, or actually upon us, there is always room for one more salad recipe. This Italian antipasto is meant to be shared and is a perfect light lunch or evening meal when served with a fresh loaf of bread. It can also be serves as a shared appetizer before the main course or used as an appetizer platter with cocktails.

Remember, when arranging this antipasto, the intended format is to display it on a platter in strips of ingredients, rather than a mixed salad.

Antipasto to Share

Salad dressing

  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon salt
  • Pinch of crushed red pepper flakes

Antipasto

  • 4 ounces (1 3/4 cups) cremini mushrooms
  • 1/4 bulb (1 cup) fennel, trimmed, thinly sliced
  • 4 ounces (8 cups) mixed baby salad greens
  • 6 ounces salami, thinly sliced
  • 6 ounces (1 heaping cup) bocconcini (mini mozzarella balls)
  • 1/2 cup pitted Kalamata olives

Salad dressing

  1. In a large bowl, whisk together oil, vinegar, honey, Italian seasoning, salt and red pepper flakes.

Antipasto

  1. In a medium bowl, toss mushrooms and fennel slices with 2 tablespoons dressing. Set aside.
  2. Add salad greens into the large bowl of dressing. Toss until coated.
  3. Arrange salami slices around entire perimeter of large serving platter.
  4. Top the salami with salad greens.
  5. Arrange mushroom/fennel mixture in a strip from edge to edge at both ends of platter.
  6. Pile bocconcini down center of platter between the mushrooms mixtures.
  7. Sprinkle with olives.

To speed up the antipasto preparation, skip the homemade salad dressing and opt for 1/2-cup store-bought Italian vinaigrette and mix in 1 tablespoon of honey. The subtle sweetness of the honey adds a new dimension and homemade authenticity to the salad dressing.

Serves 6.

Enjoy!