Antipasto Chef's Salad
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
54
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
4 large
Egg2 tbsps
Red Wine Vinegar1 tbsp
Grain Mustard (whole-)1 cup
Extra-Virgin Olive Oil1 cup
Chives (chopped fresh)Directions:
1
Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes
2
Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool
3
Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes
4
Drain and keep warm
5
Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl
6
Drizzle in the olive oil, whisking, until the dressing is creamy
7
Add the potatoes, giardiniera, salami, olives, chives and kale, and toss
8
Peel and quarter the eggs
9
Add to the salad and gently toss
10
Photograph by Christopher Testani