Home Made Cold Antipasto Recipe
Prosciutto, Salami, Cheese, Anchovies, Marinated Vegetables and Olives over a Bed of Romaine Lettuce with Home Made Vinaigrette Dressing.
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Ingredients
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Antipasto Ingredients
Vinaigrette Dressing Ingredients
Method
Antipasto Preparation
- 1
Prepare the Lettuce
Wash the romaine lettuce thoroughly under cold running water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Tear the lettuce into bite-sized pieces and place it in a large serving bowl.
- 2
Prepare the Meats and Cheese
Slice the prosciutto and salami into strips or bite-sized pieces. If using a block of cheese, cut it into cubes or slices as desired. Arrange the prosciutto, salami, and cheese on top of the romaine lettuce.
- 3
Add Anchovies and Vegetables
Evenly distribute the anchovies over the lettuce and meats. Add the marinated vegetables and olives on top, ensuring a colorful presentation.
Vinaigrette Dressing Preparation
- 4
Mix the Dressing
In a small bowl or a mason jar, combine the olive oil, balsamic vinegar, Dijon mustard, and minced garlic. Season with salt and black pepper to taste.
- 5
Emulsify the Dressing
Whisk or shake the mixture vigorously until well combined and emulsified. Adjust seasoning if necessary.
Serving
- 6
Serve the Antipasto
Drizzle the vinaigrette dressing over the assembled antipasto platter just before serving or serve it on the side for guests to add as desired. Enjoy your homemade cold antipasto!