About this recipe:This is a beautiful dish that's always a hit! This is 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. Serve with fresh ciabatta or crusty bread. Enjoy!
2 heads iceberg or romaine lettuce
225ml (8 fl oz) Italian salad dressing
500g (1 lb) thinly sliced dry cured Italian ham
900g (2 lb) Taleggio or other Italian cheese, sliced
225g (8 oz) hard salami, thinly sliced
100g (4 oz) pepperoni, thinly sliced
100g (4 oz) prosciutto, thinly sliced
100g (4 oz) roast beef, thinly sliced
85g (3 oz) fresh mushrooms, sliced
170g (6 oz) marinated artichoke hearts
195g (7 oz) jarred roasted red peppers
170g (6 oz) black olives, sliced
170g (6 oz) pickled mild green chilli peppers, from a jar, sliced
140g (5 oz) pimento-stuffed green olives, sliced
85g (3 oz) Gorgonzola cheese, crumbled
226g (8 oz) mozzarella cheese, sliced
200g (7 oz) grated Parmesan cheese
fresh chopped Italian herbs to garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method 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.