Antipasti with green salad

Antipasti with green salad

Antipasti with green salad - a classic Italian dish that is served at the table as a cold snack. When, as in the hottest season, we all want to contemplate on the table more vitamins, bright colors and light meals. To this end, antipasti recipe fits perfectly. In addition, the composition of antipasti can be modified depending on the season, the region in which you live, and personal preferences. Most importantly, all put on a plate so as to create a harmonious composition, for both language and eyes. Options antipasti cooking a great many, and today I will share with you one of them.
4 (votes: 1)
Cook time 180 min
Number of servings 8
Difficulty level medium

How to prepare antipasti with green salad:

1 To start a good wash under running cold water on lettuce leaves. Drain them using kitchen paper towel. Then arrange them nicely on a serving large, preferably a flat plate.
2 Tomatoes wash well under cold water, drain well, remove the tails and cut them into quarters. Then lay on top of the lettuce. Then cut into thin slices of fish, salami and ham, lay beautifully on the plate.
3 Radish wash, and if it is large enough, then cut it into halves or quarters, and lay on a plate. then lay artichokes. Sprinkle olives among other ingredients.
4 To prepare the filling for antipasti connect all the ingredients for the sauce in a blender. Thoroughly grind to form a uniform mixture. Next, pour the cooked antipasti dressing and leave to soak, for at least half an hour.
5 When antipasti promarinuetsya well, you can serve the dish to the table as an appetizer. In Italy also agreed to this dish is mandatory to submit various types of bread, virgin olive oil and balsamic flavored Italian or vinegar in a separate bowl. Enjoy your meal!
6 Tips to the recipe: - Antipasti can add capers and parsley, finely chopped beforehand, if desired. - If you decide to cook antipasti with ingredients that require pre-marinating, prepare their best to advance, not less than 3 hours, and it is better for a day before serving. It will take time to reach the spicy taste of the dish. - The most common filling for antipasti in Italy is considered to be the sauce, which is made from olive oil, lemon juice and herbs, such as basil and oregano. - In order to diversify the antipasti you can also use a variety of seafood. Such as: octopus, shrimp, slices of red fish. Seafood, in turn, can be replaced by a variety of cheeses. Vegetables can also be used not only in raw form, they can be baked in the oven or on the grill. Thus, you can re-create a completely unique combination of ingredients.

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