Italian Antipasti Chef's Salad

Name: Italian Antipasti Chef's Salad
Yield: 4
Ingredients: 1/3 cup EVOO; 3 tbsp. white wine vinegar; 1/2 lemon, juiced (about 2 tbsp.); About 2 tsp. Dijon mustard; About 2 tsp. superfine sugar or honey; 1 tsp. each granulated garlic, granulated onion, and dried oregano; 1/2 tsp. crushed red pepper; Salt and pepper; 1 head romaine or 4 heads Little Gem lettuce, chopped; 1 small head radicchio—quartered, cored, and chopped; 1/2 seedless cucumber (about 1/2 lb.), thinly sliced; 1/2 red onion, thinly sliced; 1/2 pt. grape tomatoes, halved (about 1 cup); 4 to 5 slices deli-cut provolone, chopped into small pieces; 1/4 cup drained sliced cherry peppers from a jar, coarsely chopped; 1/3 lb. bresaola (air-dried beef) from the deli section, thinly sliced; 1/3 lb. thinly sliced prosciutto cotto or prosciutto di Parma; About 8 oz. Italian tuna in olive oil, drained; 4 medium-boiled eggs (boil for about 8 minutes) or 4 hardboiled eggs, peeled and halved; Marinated artichokes with stems (halved), marinated sun-dried tomatoes (sliced), marinated mushroom caps, and caper berries

"When John and I entertain, I make this salad as a starter. But on a hot summer night, it's more than enough for a meal." –Rach

Author:: Rachael Ray
Publish date:: Jun 11, 2019

italian antipasti chefs salad — Photography by Kate Mathis

4Servings

Ingredients

Dressing

1/3 cup EVOO
3 tbsp. white wine vinegar
1/2 lemon, juiced (about 2 tbsp.)
About 2 tsp. Dijon mustard
About 2 tsp. superfine sugar or honey
1 tsp. each granulated garlic, granulated onion, and dried oregano
1/2 tsp. crushed red pepper
Salt and pepper

Salad Base

1 head romaine or 4 heads Little Gem lettuce, chopped
1 small head radicchio—quartered, cored, and chopped
1/2 seedless cucumber (about 1/2 lb.), thinly sliced
1/2 red onion, thinly sliced
1/2 pt. grape tomatoes, halved (about 1 cup)
4 to 5 slices deli-cut provolone, chopped into small pieces
1/4 cup drained sliced cherry peppers from a jar, coarsely chopped

Chef's Salad Toppings

1/3 lb. bresaola (air-dried beef) from the deli section, thinly sliced
1/3 lb. thinly sliced prosciutto cotto or prosciutto di Parma
About 8 oz. Italian tuna in olive oil, drained
4 medium-boiled eggs (boil for about 8 minutes) or 4 hardboiled eggs, peeled and halved

Optional Toppings

Marinated artichokes with stems (halved), marinated sun-dried tomatoes (sliced), marinated mushroom caps, and caper berries

Preparation

1. For the dressing, place all the ingredients, except the salt and pepper, in a small jar with a lid; shake vigorously until combined. Season with salt and pepper.

2. In a large bowl, toss all the salad ingredients with the dressing. Divide among plates or arrange on a large platter.

3. Arrange the meats, tuna, and eggs on top of the salad in sections. Top with the artichokes, sun-dried tomatoes, mushrooms, and caper berries (if using).