Baby Vegetable Antipasto

Baby Vegetable Antipasto
Photo by www.myrecipes.com

Ingredients

  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 cup torn radicchio
  • 1 cup torn radicchio
  • 1 head Belgian endive, separated into leaves (about 4 ounces)
  • 1 head Belgian endive, separated into leaves (about 4 ounces)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • + 31 more ingredients
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 8 baby artichokes (about 1 1/2 pounds)
    • 8 baby artichokes (about 1 1/2 pounds)
    • 1 tablespoon chopped fresh basil
    • 1 tablespoon chopped fresh basil
    • 3 tablespoons white wine vinegar
    • 3 tablespoons white wine vinegar
    • 1 garlic clove, crushed
    • 1 garlic clove, crushed
    • 3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled
    • Marinade:
    • 3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled
    • 2 teaspoons extra-virgin olive oil
    • Marinade:
    • Dash of sugar
    • 2 teaspoons extra-virgin olive oil
    • 2 bunches small radishes, with tops (about 1 1/2 pounds)
    • Dash of sugar
    • 20 pitted ripe olives
    • 2 bunches small radishes, with tops (about 1 1/2 pounds)
    • 20 pitted ripe olives
    • 20 small red potatoes (about 12 ounces)
    • Vegetables:
    • 20 small red potatoes (about 12 ounces)
    • Dash of freshly ground black pepper
    • Vegetables:
    • 3 ounces fresh mozzarella cheese, torn into bite-sized pieces
    • Dash of freshly ground black pepper
    • Remaining Ingredients:
    • 3 ounces fresh mozzarella cheese, torn into bite-sized pieces
    • Remaining Ingredients:

To prepare marinade, combine first 8 ingredients in a bowl; stir well with a whisk. To prepare vegetables, working with 1 artichoke at a time, cut off stem to the base. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Steam art...

View full recipe at My Recipes

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