THIS IS BASICALLY AN ANTIPASTO SALAD, MORE OR LESS
Get out a beautiful glass serving tray or any other large serving tray and arrange carefully the following:
Make carrot curls. Use a potato peeler to give you long, thin strips. Roll up strips and crowd, side by side, in a deep bowl. Cover with water and chill.
For celery branches, cut celery stalk in 3-inch lengths and make small slices on each end--not quite though to the middle. Place in bowl, cover with water and chill.
For radishes, make many "almost through" slices on the tip. They will open after they''ve been placed in a bowl, covered with water and chilled. (Carrots will curl, radishes will open, and celery will turn into miniature branches if, after they are cut, they are submerged into a bowl of cold water and refrigerated a few hours or overnight. )
Salami, Polish ham, or other cold cuts can be cut into halves or triangles. If you want to go fancy, soften cream cheese, fill and roll up a slice of meat. Secure with a toothpick and green olive.
Cherry tomatoes can be left whole and beautiful or you can cut off the very top of them and scoop out the insides. Then fill with tuna or deviled ham salad mix. For the added zing, use a little bit of horseradish in the tuna or ham. Dust the tops with parsley.
Olives, black and green, and green onions complete the tray. (You might want to top the whole tray off with little pieces of ice here and there to keep it all fresh and delicious. ) YIELD: Depends on cold cuts and vegetables in the Italian Tray.
Deidre Anne Penrod,