Italian Chef Salad

Italian Chef Salad
  • 4Servings


  • 6 eggs
  • 1 pound small new potatoes, sliced 1/2-inch thick
  • Salt and black pepper
  • 2 lemons, juiced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon acacia honey
  • 1 clove garlic, grated or pasted
  • 1/4- 1/3 cup EVOO
  • 1 teaspoon fennel pollen or ground fennel seed
  • 1 shallot, very thinly sliced
  • 2 tablespoons capers, drained and chopped
  • 1 romaine lettuce heart - cored, trimmed and shredded
  • 1 head radicchio, cored and shredded
  • 1 bundle arugula, chopped
  • 1 small ripe hand melon - peeled, seeded, quartered and sliced 1/4-inch thick
  • 1 lime, juiced
  • Coarse black pepper
  • 1/3- 1/2 pound prosciutto di Parma
  • 3 - 4 tomatoes, halved and sliced
  • 1 cup loosely packed basil, sliced
  • 1/2 pound crumbled ricotta salata


In a medium pot, cover the eggs with water and bring to a boil. Cover pot, remove from heat and let stand 10 minutes. Fill a bowl with cold water; add the eggs, crack the shells and peel under water. Slice the eggs 1/4 inch thick.

Meanwhile, in a large pot, cover the potatoes with water, salt it and bring to a boil. Cook the potatoes until tender, about 5 minutes. Drain.

Whisk up a dressing of the lemon juice, mustard, honey, garlic, EVOO and fennel pollen; season to taste. Toss 1/2 cup of the dressing with the potatoes, shallot and capers.

Place the romaine, radicchio and arugula on a platter. Arrange the eggs and potatoes in two stripes on top. Dress the melon with the lime juice and season with coarse pepper; wrap with prosciutto and arrange as a third stripe. Add a stripe of tomatoes and basil. Top with the ricotta salata.