250 g (8 oz) button mushrooms
1 x 430 g (15 oz) can artichoke hearts
bottled French or Italian dressing
1 bunch radishes
crisp celery stalks
4 firm tomatoes, sliced
2 pickled beetroot, sliced
12 gherkins
250 g (8 oz) black and green olives
1 x 120 g (4 oz) can pimientos, sliced
6 hard-boiled eggs, halved or sliced
500 g (1 lb) Italian salami of various types, thinly sliced
250 g (8 oz) prosciutto ham, thinly sliced
500 g (1 lb) cheese, sliced (2 varieties)
Mayonnaise
1 x 430 g (15 oz) can artichoke hearts
bottled French or Italian dressing
1 bunch radishes
crisp celery stalks
4 firm tomatoes, sliced
2 pickled beetroot, sliced
12 gherkins
250 g (8 oz) black and green olives
1 x 120 g (4 oz) can pimientos, sliced
6 hard-boiled eggs, halved or sliced
500 g (1 lb) Italian salami of various types, thinly sliced
250 g (8 oz) prosciutto ham, thinly sliced
500 g (1 lb) cheese, sliced (2 varieties)
Mayonnaise
method
1. Place cleaned and trimmed mushrooms and drained artichoke hearts in separate bowls, cover with French or Italian dressing and leave to marinate for 2 hours, stirring occasionally.
2. Drain and chill.
3. Wash radishes, trim and cut partly through skin to make 'roses'.
4. Soak in iced water for 2 hours.
5. Cut celery in 8 cm (3 inch) lengths, make into 'curls' if desired.
6. Arrange ingredients in an attractive pattern on a large serving tray.
7. Serve a bowl of mayonnaise and a cruet of French or Italian dressing separately.
8. Serve Antipasto with slices of fresh crusty bread.
2. Drain and chill.
3. Wash radishes, trim and cut partly through skin to make 'roses'.
4. Soak in iced water for 2 hours.
5. Cut celery in 8 cm (3 inch) lengths, make into 'curls' if desired.
6. Arrange ingredients in an attractive pattern on a large serving tray.
7. Serve a bowl of mayonnaise and a cruet of French or Italian dressing separately.
8. Serve Antipasto with slices of fresh crusty bread.
serving amount
serves 6 to 8
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