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Full Online Book HomeLearning KitchenSalads And Dressings - Antipasto
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Salads And Dressings - Antipasto Post by :nwmguide Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1675

Click below to download : Salads And Dressings - Antipasto (Format : PDF)

Salads And Dressings - Antipasto

2 anchovy fillets, finely chopped
1/2 cup Crisco® Oil
2 Tablespoons lemon juice

3 medium tomatoes cut into wedges
8 large lettuce leaves rinsed
6 oz. jar marinated artichoke hearts, drained
8 slices Italian salami
4 slices prosciutto or ham, halved, very thin sliced
1 can Tuna: 6 1/2 to 7 oz., drained and separated in chunks
8 medium radishes
8 ripe olives

For the dressing: Place anchovies in small mixing bowl, mash with fork. Add oil, blending well, then stir in lemon juice.Set aside to blend the flavors.

Place the tomato wedges in a small bowl. Add 1 to 2 tblsp. of the dressing and toss to coat, then set aside.

Line large serving platter with lettuce leaves and arrange tomatoes and remaining ingredients on lettuce. Sprinkle with capers (if desired) fresh parsley, salt and papper. Serve with the remaining dressing.
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Salads And Dressings - Caponata Antipasto Salads And Dressings - Caponata Antipasto

Salads And Dressings - Caponata Antipasto
2 lbs. eggplant peeled and cut into 2-inch cubes Salt 1/2 cup olive oil, divided 2 cups finely chopped celery 3/4 cup chopped onion 1/3 cup wine vinegar mixed with 4 teaspoons sugar 3 cups Italian plum tomatoes, canned or fresh, peeled 2 tablespoons tomato paste 6 large green Italian olives, pitted and well rinsed (substitute Greek or American olives)2 tablespoons capers 4 flat anchovy filets well rinsed and pounded smooth Salt and pepper 2 Tablespoons pine nuts Sprinkle eggplant cubes with salt in a large colander and let drain for about 30 minutes. In a large heavy skillet, heat 1/4

Salads And Dressings - Antipasto -  Antipasto Platter Salads And Dressings - Antipasto - Antipasto Platter

Salads And Dressings - Antipasto -  Antipasto Platter
Marinated roasted peppers Marinated mushrooms Marinated artichoke hearts Marinated onions (optional) Marinated asparagus(optional) 2 (8-ounce) packages of sliced salami 2 (8 ounce) packages sliced provolone cheese 2 (8 ounce) packages thinly sliced prosciutto Marinade: 1/4 cup olive or salad oil 3 tbsp. red wine vinegar1/2 tsp. dried oregano1/2 tsp. salt11/4 tsp. pepper 1/4 tsp. sugar Combine all ingredients. Cover and refrigerate several hours to blend flavors. Marinade the artichokes, mushrooms and roasted peppers and transfer to your "Antipasto Platter." Add the cheese and preserved meats and serve before your meal.