Italian Antipasti Chef's Salad Recipe - Rachael Ray In Season

Italian Antipasti Chef's Salad

"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
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italian antipasti chefs salad
  • 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).