Antipasto Salad

Ingredients:
1 head Romaine lettuce
1 large can of water-packed tuna
1 jar pimento halves
1 tin anchovies
1 lb sliced hard salami
1 lb sliced provolone cheese
1 jar cocktail onions
1 can black olives
1 jar stuffed green olives
1 jar marinated artichoke hearts
Fresh parmesan cheese
Extra virgin olive oil
Red wine vinegar
A loaf or two of “the best Italian bread you can find”

Method:
This traditional salad is all about the presentation. Different meats, cheeses and accompaniments can be substituted or added to suit your liking.

Line the bottom of a large round or oval platter with the washed and dried Romaine leaves. In the center of the lettuce-lined platter mound the drained tuna. Around the outside of the tuna mound arrange the pimento halves (or large pieces).

Put the pimentos on the tuna mound arranging them to come up the sides like petals of an unopened flower. On top of the pimento pieces arrange the anchovies like another layer of petals. Around the outer edge of your platter arrange the salami slices in an overlapping manner. Inside of this circle arrange your provolone slices going around the platter in smaller and smaller circles.

Arrange your cocktail onions, black and green olives and artichoke hearts in a decorative manner on the platter. Over the entire arrangement drizzle extra virgin olive oil and red wine vinegar. Grate fresh parmesan all over. Serve with sliced bread.