Title: Antipasto
      Categories: Appetizers
      Yield: 8 servings
 
      2    Anchovy Fillets; Finely Chopped
      1/2 c  Crisco Oil Or Vegetable Oil
      2 tb Lemon Juice
      3 md Tomatoes; Cut Into Wedges
      8 lg Lettuce Leaves
      6 oz Marinated Artichoke Hearts; Drained, 1 Jar
      8 sl Italian Salami
      4 sl Prosciutto Or Ham; Halved, Very Thin
      1 cn Tuna; 6 1/2 to 7 Oz, Drained And Separated Into Chunks
      8 md Radishes
      8    Ripe Olives
 
  FOR THE DRESSING:
  
  Place the anchovies in a small mixing bowl and mash with a fork.  Add the
  Crisco Oil, blending well, then stir in the lemon juice.  Set aside to
  blend the flavors.
  
  Place the tomato wedges in a small bowl.  Add 1 or 2 tb of the dressing
  and toss to coat, then set aside.  Line a large serving platter with the
  lettuce leaves and arrange the tomatoes and remaining ingredients on the
  lettuce leaves.  Sprinkle with capers, fresh parsley, salt and pepper, if
  desired.  Serve with the remianing dressing.
  
  From Cooking With Crisco Oil by Proctor And Gambles  Copyringt 1985






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