Antipasto chef's salad
Discover the tantalizing flavors of an Antipasto Chef's Salad, bursting with vibrant ingredients like cured meats, cheeses, olives, and fresh veggies. A culinary masterpiece!
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
- 60g deli-sliced salami, cut into strips
- 1/4 cup chopped pitted green olives
- 1/4 cup chopped fresh chives
- 110g baby kale or other hearty salad greens, torn (about 5 cups)
Instructions:
- Place the eggs into a medium-sized saucepan and fill it with water until the eggs are covered by 2 inches. Bring the water to a simmer and let the eggs cook for 10 minutes. Use a slotted spoon to take out the eggs and place them in a bowl of ice water to cool down. While the eggs are cooling, cook the potatoes in a pot of salted water until they are tender, which should take around 10 minutes. Drain the potatoes and keep them warm. In a large bowl, mix together vinegar, mustard, 1/4 teaspoon of salt, and pepper to your liking. Slowly pour in the olive oil while whisking continuously until the dressing becomes creamy. Add the cooked potatoes, giardiniera, salami, olives, chives, and kale into the bowl and mix everything together. Peel and quarter the boiled eggs, then add them to the salad and gently combine all the ingredients.
Summary:
- Calories: 1543 kcal
- Fat: 98 g
- Protein: 56 g
- Carbs: 114 g
- Potassium: 3125 mg
- Magnesium: 224 mg