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Antipasto platter

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  • Prep Time35 mins
  • Total Time1 hr
  • Makes9 Servings
*PLUS 1 hour chilling time)
Antipasto platter
Chatelaine Triple Tested

A shared platter of freshly pickled veggies and other nibbles is a new take on a vintage crowd pleaser.

Ingredients

  • 1 tsp salt, preferably kosher

  • 8 purple fingerling potatoes, cut in half lengthwise

  • 1 bunch baby carrots, peeled and stems trimmed

  • 2 cups green beans, trimmed

  • 284-g pkg white pearl onions

  • 125 g small brussels sprouts

  • 12 large candy stripe radishes, cut in half

MARINADE

  • 1/2 cup white balsamic vinegar

  • 1/4 cup extra-virgin olive oil

  • 2 tbsp lemon juice

  • 2 tbsp Dijon mustard

  • 3 garlic cloves, minced

  • 1 tsp salt

Instructions

  • BOIL a pot of water. Add 1 tsp salt, potatoes and carrots. Boil until just fork-tender, 8 to 10 minutes. Use a slotted spoon to transfer to a large colander. Add beans to boiling water and cook until tender-crisp, about 3 min. Transfer to colander. Add onions to water and boil 1 to 2 min. Drain and rinse with cold running water. Trim, slip off and discard skins. Transfer to colander. Trim ends off brussels sprouts and add to vegetable mixture along with radishes.

  • WHISK vinegar with oil, lemon juice, Dijon, garlic and 1 tsp salt in a large bowl. Add vegetables and toss. Refrigerate at least 1 hour, stirring occasionally. Serve with asiago or parmesan wedges, prosciutto slices, olives and Italian bread.


Nutrition (per serving)

Calories 72, Protein 1g, Carbohydrates 10g, Fat 2g, Fibre 2g, Sodium 214mg.

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