Antipasto Trifle Salad

From Cooking Channel
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.

        Advertisement

        On TV

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

        Get Cooking Channel on your TV.