Ingredients
- 1/4 cup olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon chili powder
- 1 tablespoon chopped fresh parsley leaves
- Salt and pepper
- 1 large fennel bulb
- 1 pint cherry tomatoes
- 1/2 pound salami, sliced
- 1 can pitted black olives, drained
- 1 jar (5 ounces) pimiento-stuffed Spanish olives, drained
- 1 jar (12 ounces) baby kosher dill pickles, drained
- 1 jar pickled onions, drained
- 2 jars (6.5 ounces each) marinated artichoke hearts
- 1 jar (7.5 ounces) pepperoncini
- 1 tin (2 ounces) anchovies with capers
- 1 box artisan crackers or loaf of Italian bread
Directions
In a bowl, whisk together the olive oil. sherry vinegar, chili powder and parsley and toss to coat. Season with salt and pepper, to taste.
Slice fennel into wedges and wash cherry tomatoes. Roll salami slices into batons.
Drain all jarred ingredients well. Arrange all items as desired on a large platter. Serve slightly chilled or at room temperature with bread and/or crackers.
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By bgilbert_6353143
Honolulu, HI
on November 21, 2006
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this is in answer to the cook that didn't know what to do with the dressing, I have just watched the show and he drizzles the dressing over the antipasto after he arranged on the plate.
By saxifrage
Somewhere in Wi...
on November 11, 2006
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Sorry, but I must have missed a chapter. I didn't see Michael make this, and the recipe doesn't say what to do with the vinaigrette once you make it. (It does say "toss to coat," but not WHAT is supposed to be coated. Can anyone enlighten me, please? I can't imagine adding the vinaigrette to the pickles, for example. Generally, I really like Michael's recipes, but this one has me baffled.
By serenaab_5894997
Guntersville, AL
on September 17, 2006
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I made this for my husband's birthday party and it was wonderful. I made it my own in a lot of ways, but it was still good and the idea of putting artichoke hearts on a platter as if they were olives was awesome. This is a nice alternate from the boring pre-made deli trays from the store.
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