Antipasto Platter

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Antipasto Platter to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Antipasto Platter, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 heads iceberg lettuce
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 (8 ounce) bottle Italian-style
• salad dressing
• 1 pound thinly sliced cooked ham
• 2 1/2 pounds sliced provolone
• cheese
• 1/2 pound Genoa salami, thinly
• sliced
• 1/4 pound Capacola sausage,
• sliced
• 1/4 pound pepperoni sausage,
• sliced
• 1/4 pound prosciutto, thinly sliced
• 1/4 pound thinly sliced roast beef
• 1 cup fresh mushrooms
• 1 (6 ounce) can marinated
• artichoke hearts
• 1 (7 ounce) jar roasted red
• peppers
• 1 (6 ounce) can sliced black olives
• 3/4 cup sliced pepperoncini
• peppers
• 1 (5 ounce) jar sliced pimento-
• stuffed green olives
• 1/2 cup crumbled Gorgonzola
• cheese
• 1/2 pound mozzarella cheese,
• sliced
• 1/4 cup grated Parmesan cheese
• Remove large outer leaves from the heads of lettuce. Arrange

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

approximately 1/3 in a layer on a large serving platter

Step 2: Technique & Execution

Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing

Step 3: Technique & Execution

Layer with cooked ham and Provolone cheese

Step 4: Technique & Execution

Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage

Step 5: Technique & Execution

Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef

Step 6: Technique & Execution

Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives