Antipasto Platter
An effortless summer meal, this healthy version of an Italian antipasto is loaded with fiber and omega-3s
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Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Colander
- Can opener
- Measuring spoon
- Measuring cup
- Serving platter
- Refrigerator
Ingredients
- 1 medium fennel bulb (about 12 ounces)
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 (15-ounce) can kidney beans, rinsed and drained
- 12 kalamata olives, quartered
- 1/4 cup finely diced red onion
- 3 tablespoons chopped fresh parsley
- 4 ounces bottled roasted red peppers, drained and cut into ½-inch-thick strips
- 1 (3.75-ounce) can water- or oil-packed sardines, drained, skeletons removed
- 3 tablespoons (3/4 ounce) shaved or coarsely grated Parmesan cheese
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