Antipasto platter
0
- Prep Time35 min
- Total Time1 h
- Makes9 Servings
A shared platter of freshly pickled veggies and other nibbles is a new take on a vintage crowd pleaser.
Ingredients
1 tsp salt, preferably kosher
8 purple fingerling potatoes, cut in half lengthwise
1 bunch baby carrots, peeled and stems trimmed
2 cups green beans, trimmed
284-g pkg white pearl onions
125 g small brussels sprouts
12 large candy stripe radishes, cut in half
MARINADE
1/2 cup white balsamic vinegar
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
2 tbsp Dijon mustard
3 garlic cloves, minced
1 tsp salt
Instructions
BOIL a pot of water. Add 1 tsp salt, potatoes and carrots. Boil until just fork-tender, 8 to 10 minutes. Use a slotted spoon to transfer to a large colander. Add beans to boiling water and cook until tender-crisp, about 3 min. Transfer to colander. Add onions to water and boil 1 to 2 min. Drain and rinse with cold running water. Trim, slip off and discard skins. Transfer to colander. Trim ends off brussels sprouts and add to vegetable mixture along with radishes.
WHISK vinegar with oil, lemon juice, Dijon, garlic and 1 tsp salt in a large bowl. Add vegetables and toss. Refrigerate at least 1 hour, stirring occasionally. Serve with asiago or parmesan wedges, prosciutto slices, olives and Italian bread.
Nutrition (per serving)
Calories 72, Protein 1g, Carbohydrates 10g, Fat 2g, Fibre 2g, Sodium 214mg.
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