What’s For Dinner?
Cocktail Party Antipasto
(First star is lowest, fourth star is highest)
SIDE DISH: Cocktail Party Antipasto
Makes 12 servings
Preparation time: 30 minutes, plus overnight refrigeration
"Every time I am invited to a party, this is what they want me to bring, " Sergio said. "Not only does it go great with cocktails, but it's beautiful when put on a silver platter."
Sergio likes to start marinating some vegetables the night before, adding the rest the day of the party. He emphasizes that people should adapt the recipe to their own tastes.
Hands on time: 30 minutes Total time: 8 hours Serves: 12
1 cup of Italian dressing (Sergio prefers Pfeiffer brand)
1/4 cup granulated sugar, or to taste
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 head cauliflower, cut into bite-sized pieces
10 baby carrots
1/2 head broccoli, cut into bite-sized pieces
1 Kirby cucumber, peeled and sliced
10 small mushrooms
1 (14-ounce) can artichoke hearts, drained and cut in half
6 Roma tomatoes, sliced
1/2 of 8-ounce package pre-sliced pepperoni
2 1/4-inch slices hard salami, cubed
2 1/4-inch slices provolone cheese, cubed
6 1/8-inch slices capicolla or prosciutto, cubed and trimmed of excess fat
1 cup green or black olives, or to taste
1 head lettuce
Add broccoli, cucumber, mushrooms and artichokes, toss to combine and marinate for two or more hours. Add tomatoes, pepperoni, salami, provolone, capicolla and olives to mixture. Toss to combine and marinate for 1 hour.
Line platter with large leaves of lettuce. Spread antipasto over lettuce.