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Dean Martin's Antipasto Bruno




Source of Recipe


Scrumptious


List of Ingredients




For the marinade
1/3 cup olive oil
2 teaspoons. red wine vinegar, more if desired 1/2 teaspoon. pickling spices
2 scallions, chopped
salt and pepper to taste
Mix all ingredients together and set aside.

For the salad
1 head Romaine lettuce
2 heads Bibb lettuce
1 can (10 oz) garbanso beans, drained
1/2 lb. salami, sliced
8 slices provolone cheese
8 slices mozzarella cheese 1 can (3-4 ozs.) pickled mushrooms, drained
8 black olives
8 green onions
8 radishes, cut in roses
4 anchovy fillets
8 slices tomato
1 can (8 ozs) artichoke hearts in oil, drained


Wash, drain and crisp Romaine and Bibb lettuce.
Pour marinade over drained garbanzo beans.
Cover and refrigerate 3-4 hours.


Recipe



Arrange Romaine leaves on large oval platter.
Top with mound of Bibb lettuce.
Cover with salami, provolone and mozzarella.
Arrange artichoke hearts around the edge.
Drain beans and place in center of platter.
Arrange mushrooms, olives, onions, radishes, anchovy fillets and tomato on plate to form an attractive pattern.
Serve alone or with hot toasted sourdough bread and sweet butter.