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Chef's Salad "Antipasto"


How to Make - Chef's Salad "Antipasto"
Time: 25 min.
Complexity: easily
Servings: 4


In addition to the classic chef's salad's staple ingredients—boiled eggs and lettuce—this salad is filled with typical Italian antipasto ingredients, an appetizer served before the main course. These include marinated giardiniera vegetables, thin slices of salami, and olives. For a more filling salad, add some boiled potatoes, and dress everything with a red wine vinaigrette. The resulting salad is very filling, juicy, and rich in flavor.

Nutritional value per serving:
Calories 400, total fat 24 G., saturated fats 5 G., proteins 14 G., carbohydrates 35 G., fiber 4 G., cholesterol 229 mg, sodium 811 mg.


Ingredients:

  • 4 large eggs
  • 2 medium potatoes, peeled and cut into 2cm pieces.
  • 2 tablespoons red wine vinegar
  • 1 tbsp. grainy mustard
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp. giardiniera (Italian pickled vegetables), rinse and chop coarsely
  • 60 g thin slices of salami, cut into strips
  • 1/4 cup chopped pitted green olives
  • 1/4 cup chopped fresh chives
  • 110 g small kale or other firm salad greens, torn (about 5 cups)
Substituting ingredients
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

We recommend

Preparation:

    Step 1
  • Place the eggs in a medium saucepan and cover with water to a depth of 2 inches (5 cm). Bring to a boil and simmer for 10 minutes. Remove the eggs with a slotted spoon and transfer them to a bowl of ice water to cool. Meanwhile, place the potatoes in a saucepan of salted water, bring to a boil, and simmer until tender, about 10 minutes. Drain and keep the potatoes warm.
  • Step 2
  • In a large bowl, combine the vinegar, mustard, 1/4 teaspoon salt, and black pepper to taste. Drizzle with olive oil, whisking until the dressing is creamy. Add the potatoes, giardiniera, salami, olives, green onions, and cabbage and toss to combine. Peel the eggs and quarter each. Add to the salad and toss gently.

Votes: 1

Photo - Food NetworkRecipe author -

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