Family dinner for 10 on Saturday night started off with a first course Antipasto salad. An easy and impressive way to serve store bought ingredients with a home made balsamic vinaigrette passed so everyone can control how much dressing they like. I like to arrange the ingredients in piles and serve with tongs so you can pick and choose which ingredients you like. This platter for 10 included:
3 heads of Romaine Lettuce Hearts shredded
1/4 lb Genoa salami, sliced thick at the deli and julienned
8 oz fresh mozzarella, either the little balls or diced
10 paper thin slices good prosciutto
1/2 cup mixed olives
2 roasted beets ( I had these left over) sliced
Provolone cheese julienned
Sliced pepperoni
Jar of yellow and red peppers packed in water, sliced
Balsamic Vinaigrette
10 tbls balsamic vinegar
salt and pepper
1 tsp dijon mustard
24 tbls extra virgin olive oil
Whisk vinegar, salt, pepper and mustard until thickened. Add the oil a little at a time whisking so the dressing emulsifies.
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