Recipe courtesy of Cooking Channel
Antipasto Trifle Salad
Total:
50 min
Prep:
50 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
50 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
50 min
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

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.

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