Name: Antipasto Trifle Salad
Prep time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: One 15-ounce jar giardiniera in pickling brine; One 12-ounce jar pepperoncini in pickling brine; One 7-ounce jar pitted kalamata olives, drained; 8 ounces thinly sliced provolone; 8 ounces thinly sliced bresaola; 8 ounces thinly sliced mortadella; 8 ounces thinly sliced sopressata; 1 head escarole, shredded (about 3/4 pound); 1 pint grape tomatoes, halved; One 18-ounce jar artichoke hearts, drained and cut into lengthwise into eighths; Toasted baguette, for serving

Directions

1. Drain the giardiniera and the pepperoncini, reserving 2 tablespoons of the brine from each. Stem the pepperoncini, roughly chop and mix together with the giardiniera and olives in a medium bowl.
2. Stack the provolone, bresaola, mortadella and sopressata and cut into quarters.
3. Toss the escarole with the reserved brine. Put a third of the escarole in the bottom of an 8 by 5-inch trifle dish. Next, layer a third of the giardinera mixture, followed by a third of the tomatoes and then a third of the artichokes. Scatter half of the meat and provolone on top of the artichokes.
4. Repeat the layering process 2 more times, so that there are three layers of all the components except the meat and provolone. The top layer will be artichokes. Serve on toasted baguette.

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Antipasto Trifle Salad

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