Italian Antipasto Salad with a Flair

Italian Antipasto Salad with a Flair

prep time

minutes
cook time

minute
servings
8

Ingredients





























Cooking Instructions

For dressing:


1

Beat together egg yolks, vinegar, salt, mustard and pepper until thick. Carefully fold in sour cream and parmesan; chill.


For salad:


1

Cut garlic and rub bowl. Break escarole and romaine into bowl. Toss in macaroni and chill while preparing antipasto.


For antipasto:


1

Drain artichokes, olives, mushrooms, pimentos, sardines and anchovies. Place in a bowl, add oil and vinegar dressing and allow to marinate in refrigerator 1 to 2 hours. When ready to serve, drain off marinade, cut artichokes in half and arrange on chilled tray or platter along with mushrooms, sardines, anchovies, tomatoes, onions, eggs, radishes and provolone. Sprinkle capers over all. Serve with parmesan cream dressing and freshly ground black pepper.


Ingredients





























Cooking Instructions

For dressing:


1

Beat together egg yolks, vinegar, salt, mustard and pepper until thick. Carefully fold in sour cream and parmesan; chill.


For salad:


1

Cut garlic and rub bowl. Break escarole and romaine into bowl. Toss in macaroni and chill while preparing antipasto.


For antipasto:


1

Drain artichokes, olives, mushrooms, pimentos, sardines and anchovies. Place in a bowl, add oil and vinegar dressing and allow to marinate in refrigerator 1 to 2 hours. When ready to serve, drain off marinade, cut artichokes in half and arrange on chilled tray or platter along with mushrooms, sardines, anchovies, tomatoes, onions, eggs, radishes and provolone. Sprinkle capers over all. Serve with parmesan cream dressing and freshly ground black pepper.


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