Antipasto platter

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PREP TIME

35 min

TOTAL TIME

1 h

Makes

9 Servings

* PLUS 1 hour chilling time)
Antipasto platter

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.