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Italian Antipasto Salad

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Ingredients
  Lettuce head 1
  Chicory heads 4 , sliced lengthwise
  Fennel roots 2 , cut into sections
  Green pepper 1 Large, sliced in rings
  Pepper red 1 Large, sliced in rings
  Onion 1 Large, very coarsely diced
  Anchovy fillets 4 , coarsely chopped
  Capers 2 Tablespoon
  Parsley 2 Tablespoon (For Garnish)
  Olive oil 6 Tablespoon
  Lemon juice 2 Tablespoon
  Garlic 1⁄2 Clove (2.5 gm), finely chopped
  Parsley 2 Tablespoon, finely chopped
  Salt To Taste
  Ground black pepper To Taste
Directions

GETTING READY
1. Wash the lettuce leaves thoroughly.
2. Pat them dry on paper toweling and keep aside.

MAKING
3. In a small bowl, combine ingredients for the dressing.
4. Whisk with a fork until well amalgamated. Keep aside until ready to serve.

FINALIZING
5. Line a large salad platter, with lettuce leaves.
6. Arrange remaining vegetables in rings or rows on the lettuce.
7. Place anchovies mixed capers in the center of the salad.
8. Drizzle the dressing over the salad.

SERVING
9. Serve the salad immediately garnished with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Dressing, Salad
Ingredient: 
Anchovy
Interest: 
Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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