Antipasto platter
By ChatelaineThis article has not been rated yet.
PREP TIME
35 min
TOTAL TIME
1 h
Makes
9 Servings
* PLUS 1 hour chilling time)
Anti-pasto platter recipe Photo by Roberto Caruso
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
- 1 g,
- Carbohydrates
- 10 g,
- Fat
- 2 g,
- Fibre
- 2 g,
- Sodium
- 214 mg.
FILED UNDER: appetizer chilled lunch side dishes vegetables
