Antipasto platter
By Chatelaine
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* 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.