posted by Schmitty 03-21-99 9:20 AM
Antipasto
2 anchovy fillets, finely chopped
1/2 cup Crisco Oil (or Olive Oil)
2 Tablespoons lemon juice
3 medium tomatoes cut into wedges
8 large lettuce leaves rinsed
6 oz jar marinated artichoke hearts, drained
8 slices Italian salami
4 slices prosciutto or ham, halved, very thin sliced
1 can Tuna: 6 1/2 to 7 oz., drained and separated in chunks
8 medium radishes
8 ripe olives
For the dressing: Place anchovies in small mixing bowl, mash with fork. Add oil, blending well, then stir in lemon juice.
Set aside to blend the flavors.
Place the tomato wedges in a small bowl. Add 1 to 2 tbls of the dressing and toss to coat, then set aside.
Line large serving platter with lettuce leaves and arrange tomatoes and remaining ingredients on lettuce.
Sprinkle with capers (if desired) fresh parsley, salt and papper.
Serve with the remaining dressing. 8 servings