Cold Cuts Terrine With Fennel And Carrots Salad

• Ingredients for the meat layers
• 6 slices Black Forest Ham
• 6 slices Italian Mortadella with Pistachios
• 6 slices Italian Mortadella
• 6 slices German Style Mortadella
• 6 slices Gypsy Style Bacon
• 1/3 pound Italian Hot Salami
• 1/3 pound Genova Salami
• 6 slices Italian Coppa
• 1/2 cup Cheddar& Gruyere Melange, shredded for the top
• 1 cup chicken for aspic (optional), chilled
• 2 teaspoons gelatin for aspic (optional)
• Ingredients for the in-between layers
• 2 tablespoons Roasted Garlic Hummus (prepared)
• 2 tablespoons Edamame Hummus (prepared)
• 4 Roasted Red Bell Peppers
• 2 tablespoons Homemade Pesto with basil, walnuts, olive oil, garlic, lemon zest and juice, Parmesan cheese, salt and freshly ground black pepper
• 2 tablespoons Red Pepper& Artichoke Tapenade (prepared)
• 6 thin slices Smoked Gouda

1. To assemble: Line a baking loaf pan with aluminum foil and plastic wrap.rnTightly and uniformly layer alternately the meats and the ingredients for in-between layers.
2. Cover and press-down with any kind of weight. Transfer to refrigerator and chill overnight. rnTo make aspic: In a measuring cup, combine chicken stock with gelatin. Microwave until hot and gelatin is dissolved. Slowly pour over the top of chilled Terrine; let cool; refrigerate until firm, about 3 hours.
3. To serve, unmold, place on a rectangular platter and cut in medium-thin slices (for easier slicing, I transfer the mold for about 15 minutes to freezer before unmolding).
4. To accompany make a fresh salad or serve with an assortment of pickled vegetables.
5. In a mixing bowl toss together 1 medium fennel, 1 white radish, 2 medium carrots (all shaved with a vegetable peeler or sliced on a mandolin).rnAdd 5-6 chopped scallions, 1 tablespoon freshly chopped parsley and 3-4 firm Perl tomatoes, sliced.
6. To make the dressing: whisk together 1/4 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lemon juice, 1/2 cup olive oil, 11/2 teaspoons honey, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl.
7. Pour about half of the dressing in the salad, gently toss and transfer to a salad bowl. The remaining dressing keep in a jar chilled.

ingredients, black forest, mortadella with, italian mortadella, mortadella, gypsy style bacon, salami, genova salami, italian coppa, gruyere, chicken, gelatin for, ingredients, garlic, red bell peppers, basil, red, gouda

Taken from food52.com/recipes/12987-cold-cuts-terrine-with-fennel-and-carrots-salad (may not work)