Italian Antipasto Platter

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 head lettuce
  • 4 tomatoes, cut in wedges
  • 4 fennel, cut in wedges


Wash and trim lettuce. Dry leaves thoroughly. Cut tomatoes into wedges and toss lightly in Italian Dressing. Clean and trim fennel, and cut into thin wedges; toss lightly in dressing. Drain oil from tuna fish (or sardines); drain oil from artichokes. Chill vegetables.

Arrange lettuce leaves on a large serving dish. Place sliced meats, fish, vegetables, radishes and ripe olives in colour