Italian

Antipasto salad with torn rosemary croutons by Dominique Rizzo

Author: Dominique Rizzo
• 1 loaf of crusty bread, torn into 4-5cm pieces
• 1/3 cup virgin olive oil
• 2 sprigs of rosemary
• Salt and pepper
• 1 clove of garlic

• 2 heads of curly leaf lettuce or 1 x 200g bag of salad mix
• 700g antipasto ingredients including sun dried tomatoes, olives, roasted capsicum, artichokes, roasted eggplant, baby bocconcini
• 6 slices of thinly sliced prosciutto
• 100g thinly sliced chorizo sausage
• 1 punnet of cherry tomatoes
• 1 long cucumber, sliced
• ½ bunch of parsley, leaves picked
• 100g block of parmesan cheese.

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