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APPETIZER
FINGER FOODS:
Antipasto
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Antipasto |
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This will keep
for weeks in the refrigerator...
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2
heads |
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cauliflower, separated into florets |
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3
green |
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bell
peppers, cut into strips |
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2
pkgs. |
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carrots, peeled and cut into sticks |
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1
bunch |
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celery, cut into sticks |
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1
lb |
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button mushrooms |
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1½
cups |
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extra virgin olive oil |
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3
cups |
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tarragon vinegar |
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½ to
¾ cup |
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granulated sugar |
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3
cloves |
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garlic, minced |
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1
Tbs |
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prepared mustard |
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1
Tbs |
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Kosher salt |
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2
tsp |
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dried tarragon leaves |
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fresh ground pepper to taste |
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1 |
Clean and
cut up vegetables. |
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2 |
Combine
remaining ingredients and pour over vegetables.
Taste for additional seasonings. |
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3 |
Cover and
chill at least 12 hours, but overnight is much
better. Turn vegetables occasionally to
redistribute vinaigrette. |
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4 |
Drain well
to serve. |
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Servings: 50 |
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Cooking Tips |
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*Try adding slices
of yellow squash and cucumbers. |
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Rate
this Recipe
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