Here is an Easter Antipasto Idea
Ingredients
The Easter Bunny Antipasto Salad made the first appearance at my extended family’s Easter celebration. They happen to be Italian and derived a lot of joy out of this festive and elaborate salad. The kids ranged in ages, but all loved seeing the bunny make his appearance on a salad. Enjoy!
- 1 Small Head of Romaine and or Iceberg Lettuce as they are crispy enough to withstand the layers of items and will not wilt as easy as spring mix.
- 1 Carrot (Sliced into thin strips for the whiskers and save 1 piece to cut a triangle for the nose)
- 2 Stalks of Celery (Sliced into “u” shapes)
- 4 Fresh Mushrooms (sliced)
- 1 Small Cucumber (remove seeds)
- 1/4 Fresh Green Bell Pepper (Sliced thin)
- 4 Green Onion, ( Slices the tops of them making slits in the stalks and use for the grass)
- 1 Large Tomato (sliced) or 8 Cherry Tomatoes cut in half
- 1 Small Can of Sliced Beets
- 1 Small Jar of Marinated Artichoke Hearts
- 1/2 Cup of Marinated Mushrooms
- 6 Baby Corn (from a jar or can found in the Asian aisle of any supermarket)
- 1/4 Cup of Red Roasted Peppers from the Jar
- 12 Baby Gherkin Pickles (sweet)
- A Dozen or so Green Olives
- A Dozen or so Black Olives (cut one of the black olives in half for the eyes and one into thirds for the buttons)
- 6 Pepperoncini
- 12 Slices of Genoa Salami (very thin) (Halve one of the slices for the inside of the ear, and shape out the belly and the feet with another 2 slices)
- 12 Slices of Prosciutto Ham (paper thin)
- 12 Slices of Roast Beef (thin)
- 12 Slices of Provolone Cheese (very thin) ( 4 Slices are used to make the outline of the bunny. Cut one slice in half for the ears)
- 1/4 Lb. of Sharp Provolone (cut into very small cubes)
- 12 Med-Large Shrimp (Peeled, deveined, cooked, and cooled)
- 6 Anchovies (rolled with capers)
- 1 Can of Tono (aka: Italian tuna fish)
- 1/2 Small Red Onion (sliced thin)
- 1 Hard-boiled Egg (sliced and use one slice for the tail)
Instructions
- Start with a large platter and place lettuce as the bottom layer.
- Add the fresh vegetables first, spreading them out evenly so someone will receive a taste of each on a spoonful of salad (reserve what you will need for the bunny decoration).
- Next layer on the jar and canned vegetables (hold out some of the olives for decorating, reserve what you will need for the bunny decoration).
- Then layer the deli meats and cheeses (reserve what you will need for the bunny decoration). I roll most of the meats and cheese whenever possible.
- Lastly, add the seafood, I always place the tono in the top middle unless I know someone hates it, then I place to one side so they can avoid it.
- Make the bunny decoration on top of the entire salad.
- Serve with a simple vinaigrette.
Happy Easter!
