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"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."
Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)

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Any combination or dried Italian meats, cheeses, olives, etc. can make a great antipasto. This is the combination we use most. It's more like an antipasto salad.

Preparation Time: 15 minutes    Serving Size: 4

  • Romaine lettuce
  • Prosciutto
  • Sopressata
  • Mortadella
  • Abruzzio
  • Aged Provolone
  • Green Olives
  • Kalamata Olives
  • Marinated Artichoke Hearts
  • Roasted Red Peppers
  • Sun-dried Tomatoes
  • Balsamic Vinaigrette

There are no hard rules for making antipasto. This can be made either on one large platter or made in individual servings. Wash and dry romaine lettuce. Line the platter with bite-sized pieces of romaine. Next, arrange the meats over the lettuce. Now add olives, artichoke hearts, roasted red peppers and sun-dried tomatoes. Slice the aged provolone in thin strip and arrange on platter. Top with balsamic vinaigrette and enjoy.

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