About this recipe:This is a beautiful Italian cheese, meat and vegetable dish that's always a hit and makes the vegetarians very envious! It's a layered antipasti plate, so you can cut it in square slices neatly and find all the ingredients in every bite. Add veggies to your liking and serve with fresh bread. Enjoy!
2 heads iceberg or romaine lettuce
225ml Italian salad dressing
500g thinly sliced dry cured Italian ham
900g Taleggio or other Italian cheese, sliced
225g hard salami, thinly sliced
100g pepperoni, thinly sliced
100g prosciutto, thinly sliced
100g roast beef, thinly sliced
85g fresh mushrooms, sliced
170g marinated artichoke hearts
195g jarred roasted red capsicum
170g black olives, sliced
170g pickled green chilli peppers, from a jar, sliced
140g pimento-stuffed green olives, sliced
85g cheese (crumbled Gorgonzola preferred)
226g mozzarella cheese, sliced
200g grated Parmesan cheese
fresh chopped Italian herbs such as oregano, basil, parsley to garnish.
Directions Prep:45min › Ready in:45min
Remove large outer leaves from the heads of lettuce. Arrange approximately one third in a layer on a large serving platter. Drizzle desired amount of Italian salad dressing on top. Layer with dry cured Italian ham and Taleggio cheese.
Layer with another third of the lettuce leaves, desired amount of Italian salad dressing and hard salami.
Repeat layering with remaining lettuce, dressing, pepperoni, prosciutto and roast beef.
Layer with mushrooms, artichoke hearts, roasted red peppers, black olives, green chilli peppers and green olives. Drizzle with more Italian salad dressing, as desired.
Top with Gorgonzola, mozzarella and Parmesan. Cover and chill in the refrigerator until serving. To garnish, sprinkle with fresh chopped Italian herbs, such as basil, parsley and oregano.