An Antipasto
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A Lovely Plate of Salami, Proscuitto, Salad etc.
You can put almost anything into an Antipasto, although you would normally expect to include some Salami, Proscuitto and something fishy. The trick is to get the best quality and freshest ingredients that you can for this type of dish.
Quantities per Serving
- Make a dressing by mashing up two or three anchovies and adding to the olive oil. Add about a ½ tablespoonful of fresh lemon juice. Season to taste with salt and more lemon juice if required.
- Trim the lettuce to leave the inner leaves, wash under cold water and drain and dry in a colinder. Cut the tomatoes into quarters. Remove the outer leaves from the fennel, and cut into thin slices. Lightly dress all in the dressing.
- Arrange the lettuce leaves on to the serving plates like spokes in a wheel followed by the other ingredients with the olives in the middle.
- Sprinkle a little of the dressing over each dish if you like (I do like) and serve with some rock salt (for the radishes) and some bread (Ciabatta is nice) Zoom .
References: The Salami and Proscuitto came from Amelia's Delicatessen in Palmers Green. The recipe was derived from two almost identical recipes from Claudia Roden's Picnic and a very old Robert Carrier Cookery Card.
Categories: cstarter ctomato csardine cveg Recipe Id: r1640