1 cup cherry or grape tomatoes 2 Tablespoons capers 1 cup pitted black olives 1 cup pitted green olives 12-16 gf pickled asparagus spears 1 cup gf pickled vegetables 4 hard boiled eggs, cut lengthwise into 4 wedges each 1 package procuitto, each piece rolled into tubes 1 package Hormel Canadian bacon, each slice cut in half 12-16 pieces of sharp cheddar cheese, cut into rectangular slices 12-16 pieces of Emmenthaler cheese, cut into rectangular slices 4 slices of a red onion, separated into rings Large leafy lettuce leaves
For vinaigrette: 1/2 cup olive oil 1 Tablespoon red wine vinegar Juice of 1/2 lemon Juice of 1/2 lime 1 garlic clove, minced 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried basil leaves 1 teaspoon fresh parsley 1/4 teaspoon ground sage 1/4 teaspoon salt 1/8 teaspoon fresh ground pepper
Place lettuce leaves decoratively around a large platter so that the top of the leaves rim the platter. Starting from the outside of the platter, decoratively arrange ingredients in groups around the platter, ending with the capers in the center. Place onion rings from outside of plate to center in corners or from 4 points, using larger rings to smaller. Mix all vinaigrette ingredients together until completely blended and sprinkle over antipasto. Cover with plastic wrap and let chill in refrigerator for at least 1 hour.
We made our own pickled vegetables, for a complete class on pickeling, visit our Cooking Class Archives.