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Antipasto

ingredients

serves 6 to 8
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

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.

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