Antipasto Chef's Salad

Total Time:
25 min
5 min
20 min

4 servings

  • 4 large eggs
  • 2 medium russet potatoes, peeled and cut into 1-inch chunks
  • Kosher salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon whole-grain mustard
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 2 cups giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped
  • 2 ounces deli-sliced salami, cut into strips
  • 1/4 cup chopped pitted green olives
  • 1/4 cup chopped fresh chives
  • 4 ounces baby kale or other hearty salad greens, torn (about 5 cups)
  • Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool.

  • Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes. Drain and keep warm.

  • Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking, until the dressing is creamy. Add the potatoes, giardiniera, salami, olives, chives and kale, and toss.

  • Peel and quarter the eggs. Add to the salad and gently toss.

  • Per serving: Calories 400; Fat 24 g (Saturated 5 g); Cholesterol 229 mg; Sodium 811 mg; Carbohydrate 35 g; Fiber 4 g; Protein 14 g

  • Photograph by Christopher Testani

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