Antipasto Chef's Salad Recipe

Name: Antipasto Chef's Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes.
2
Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool.
3
Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes.
4
Drain and keep warm.
5
Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl.
6
Drizzle in the olive oil, whisking, until the dressing is creamy.
7
Add the potatoes, giardiniera, salami, olives, chives and kale, and toss.
8
Peel and quarter the eggs.
9
Add to the salad and gently toss.
10
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
11
Photograph by Christopher Testani

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large eggs, 2 medium russet potatoes, peeled and cut into 1-inch chunks, Kosher salt, 2 tablespoons red wine vinegar, and more.

Yes, Antipasto Chef's Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasto Chef's Salad

How did you like this recipe?

Frequently Asked Questions