Italian salad platter

YOU
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (19)

SALAD DRESSING
160.00 ml vinegar — white wine
4.00 garlic — cloves, crushed
sea salt and freshly ground black pepper
10.00 ml oregano
10.00 ml fresh basil
10.00 ml fresh thyme
250.00 ml fresh chillies — 573
SALAD PLATTER INGREDIENTS
100.00 g broccoli — broken into florets
100.00 g button mushrooms
100.00 g courgettes
1.00 pepper — green and red, cubed
250.00 g beef — smoked, thinly sliced
250.00 g salami — cervelat, thinly sliced
410.00 g butter beans — tinned and drained
3.00 eggs — hard-boiled, quartered
2.00 anchovy fillets — sliced
3.00 tomatoes — thinly sliced
50.00 g mozzarella cheese — sliced
100.00 g black olives
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Method:

Blend all the ingredients for the salad dressing.
Pour boiling water over the broccoli and leave for a few minutes. Drain well and moisten with a little salad dressing.
Marinate the mushrooms, courgettes (cut into 1 cm slices) and peppers in a little salad dressing.
Meanwhile, arrange the beef and salami slices on a serving platter. Spoon the butter beans onto the plate and arrange the hard-boiled egg quarters in between. Decorate the egg quarters with the anchovy strips if desired. Arrange the tomato slices and cheese on the platter and intersperse with the olives. Spoon the marinated vegetables onto the platter.
Serve with the remaining salad dressing and bread.



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