Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | Whole button mushrooms |
1 cup | Canned artichoke hearts |
1 tablespoon | Olive oil |
1 cup | Balsamic vinegar |
2 tablespoons | Red wine, optional |
1 teaspoon | Basil |
1 teaspoon | Oregano |
1 teaspoon | Salt |
½ teaspoon | Black pepper |
1 each | Romain lettuce, chopped |
1 each | English cucumber, sliced |
2 eaches | Stalks celery, julienned |
4 larges | Tomatoes, cut into eighths |
4 eaches | Green onions, cut in half lengthwise |
½ cup | Radishes, quartered |
In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce. Arrange remaining vegetables around centre. Drizzle remaining marinade ove antipasto & serve.
"Vegetarian Times" July, 1993