Red Carpet Antipasto

One summer, my husband asked me to make something for a gathering of his posse.  At the time, he worked in a gourmet restaurant at one of the Atlantic City casinos.  His friends were jaded with all the fabulous foods they served, so I had to come up with something that would impress.

In retrospect, I fittingly emptied my refrigerator and pantry for the dog.

What I came up with was a humongous antipasto just like my mom used to make when she cooked at Curly's.

Somehow, it became our Oscar night tradition.  Although, it was always a well anticipated dinner - one we both looked forward to just once a year - the Chianti always got to him, and I wound up watching the Academy Awards presentations all by my lonesome, year after year after year.

That's just as well, though.  He really didn't appreciate the beads, sequins and diamonds - a nice Hugo Boss tux, maybe.

Alas, the tradition continues.  I share my giant antipasto with the kid and his girl, but still wind up watching the Oscars all alone - just like I like it.

This year, I'll start with a nice martini!

Red Carpet Antipasto

4 C romaine chopped

2 C arugula (roquette)

2 medium tomatoes, quartered

2 large carrots, quartered lengthwise, cut in half

1 small cucumber, sliced into rounds

2 large stalks celery, quartered lengthwise, cut in half

12 stalks crisp cook asparagus

1 can tuna packed in oil

1 small jar red roasted peppers

1 small jar marinated artichokes

1 small can garbanzo beans

1 small jar marinated mushrooms

1 small jar whole baby beets

4 hard boiled eggs, quartered

8 small cooked fingerling potatoes cut in half lengthwise

6 gherkin pickles, cut in half lengthwise

4 oz. fresh mozzarella cheese, cut into 1-inch squares

4 oz. sharp provolone, cut into 1-inch squares

12 Gaeta olives

12 green olives

For the meat lovers, add:

¼ lb sliced hard salami, fold in half, curl into fans, and/or

¼ lb finely sliced prosciutto, gathered into clumps

Course ground salt

Course ground black pepper

Extra virgin olive oil

Red wine vinegar

Spread romaine and arugula on the bottom of a very large platter.  Place tuna in center.  Arrange carrots, celery, asparagus, tomatoes, and potatoes around tuna.  Fill in the gaps with the remaining condiments.  Serve with toasty garlic bread and/or sesame breadsticks.  Serve, salt, pepper, vinegar and oil on the side.  Leftovers hold in the fridge for a few days.

Serves 6-8