Antipasto is an Italian word that comes from Latin. Ante means “before” and pasto means “pasta” or “dough.”Antipasto is, therefore, what diners eat before the pasta.


        Several leaves of lettuce

        ½ head fresh greens, such as Boston or romaine lettuce, shredded

        6 carrots, peeled, halved lengthwise, and cut into 3-inch pieces

        6 celery stalks, cut into 3-inch pieces

        6 salami slices; 6 provolone or mozzarella

        Cheese slices; 2 tomatoes

        2 hard-cooked eggs

        6 canned artichoke hearts black and green olives for garnish radishes for garnish

        1 bunch of scallions for garnish

        ¼ c. Italian salad dressing (recipe follows).


Step 1:
Wash all fresh vegetables thoroughly and let dry.

Step 2:
Cover a large serving plate with leaf lettuce. Place shredded greens on top.

Step 3:
Divide carrot and celery sticks in half and place at each end of the plate.

Step 4:
In the center of the plate, lay alternate slices of salami and cheese.

Step 5:
Cut tomatoes and hard-cooked eggs into quarters. Arrange egg and tomato quarters and artichoke hearts around the edge of the plate.

Step 6:
Place olives, a few radishes, and some scallions wherever they fit in attractively. (Any other fresh raw vegetables such as broccoli or cauliflower cut into bite-sized pieces may be added). Dribble salad dressing over all.

Food: Appetizer/Antipasto

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