Italian Antipasto Platter from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 8 ripe olives
• 8 radishes
• 4 slices mortadella or prosciutto
• 1 tablespoon finely chopped parsley or capers
• 1 small can tuna fish or sardines
• 4 fennel, cut in wedges
• 4 tomatoes, cut in wedges
• 1 head lettuce
• 8 slices Italian salame
• 1 small can artichokes in oil or brine
• ¼ pint olive oil
• 2 anchovy fillets, finely chopped
• salt and freshly ground black pepper
• lemon juice
• capers