Vinaigrette
- 3/4 cup [190 mL] oil [vegetable or olive extra virgin]
- 1/4 cup [60 mL] red wine vinegar
- 3 tablespoons [45 mL] Dijon mustard
- 1/4 teaspoon [1 mL] tarragon
- 1/4 teaspoon [1 mL] mixed herbs
- 1/2 teaspoon [2.5 g] sugar
- 1/2 teaspoon [2.5 mL] pepper
- 1/2 teaspoon [2.5 mL] basil
- 1/2 teaspoon [2.5 mL] oregano
- 1 clove garlic, chopped
- 2 tablespoons [30 mL] water
Antipasto
- 1 can artichoke hearts
- 1 can palm hearts
- 1 can pitted black olives
- 1 cup strips green and red sweet peppers
- 1 cup fresh mushrooms, whole or halved
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Vinaigrette
- Mix together all vinaigrette ingredients; whip or mix into a blender, until creamy.
Antipasto
- Drain artichoke hearts, palm hearts, pitted black olives.
- Into a large bowl, mix together all vegetables; pour vinaigrette over vegetables.
- Leave to marinate for about 12 hours, refrigerated.
- Serve cold, as an appetizer or onto a buffet table.
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