Antipasto Trifle Salad

From Cooking Channel

Photo: Antipasto Trifle Salad

TOTAL TIME: 50 min
Prep: 50 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • One 15-ounce jar giardiniera in pickling brine
  • One 12-ounce jar pepperoncini in pickling brine
  • One 7-ounce jar pitted kalamata olives, drained
  • 8 ounces thinly sliced provolone
  • 8 ounces thinly sliced bresaola
  • 8 ounces thinly sliced mortadella
  • 8 ounces thinly sliced sopressata
  • 1 head escarole, shredded (about 3/4 pound)
  • 1 pint grape tomatoes, halved
  • One 18-ounce jar artichoke hearts, drained and cut into lengthwise into eighths
  • Toasted baguette, for serving
        • recipe tools

          • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        1. Drain the giardiniera and the pepperoncini, reserving 2 tablespoons of the brine from each. Stem the pepperoncini, roughly chop and mix together with the giardiniera and olives in a medium bowl.

        2. Stack the provolone, bresaola, mortadella and sopressata and cut into quarters.

        3. Toss the escarole with the reserved brine. Put a third of the escarole in the bottom of an 8 by 5-inch trifle dish. Next, layer a third of the giardinera mixture, followed by a third of the tomatoes and then a third of the artichokes. Scatter half of the meat and provolone on top of the artichokes.

        4. Repeat the layering process 2 more times, so that there are three layers of all the components except the meat and provolone. The top layer will be artichokes. Serve on toasted baguette.

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        or Sign Up to Review

        5

        Newest Ratings and Reviews

        Read all 1 reviews

        • on August 13, 2012

          Flag

          Wow! I would never have thought to make an antipasto trifle, but it was such a great way to serve it as a dinner side dish. What I love about antipasto is you can use whatever you have on hand and play around with it. We had pepperoni and hard salame instead of the suggested meats and it was very tasty.

          people found this review Helpful.
          Was this review helpful to you? Yes | No
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        what's hot

        Road Trip with G. Garvin
        Road Trip with G. Garvin Host: G. Garvin

        Get Cooking Channel on your TV.

        Learn How