We’ve outlined all the ingredients and directions for you to make the perfect Antipasto Chef’s Salad. This dish qualifies as a Easy level recipe. It should take you about 25 min to make this recipe. The Antipasto Chef’s Salad recipe should make enough food for 4 servings.
You can add your own personal twist to this Antipasto Chef’s Salad recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Antipasto Chef’s Salad recipe.
Ingredients for Antipasto Chef’s Salad
- 4 large eggs
- 2 medium russet potatoes, peeled and cut into 1-inch chunks
- Kosher salt
- 2 tablespoons red wine vinegar
- 1 tablespoon whole-grain mustard
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 cups giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped
- 2 ounces deli-sliced salami, cut into strips
- 1/4 cup chopped pitted green olives
- 1/4 cup chopped fresh chives
- 4 ounces baby kale or other hearty salad greens, torn (about 5 cups)
Directions for Antipasto Chef’s Salad
- Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool. Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes. Drain and keep warm. Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking, until the dressing is creamy. Add the potatoes, giardiniera, salami, olives, chives and kale, and toss. Peel and quarter the eggs. Add to the salad and gently toss.
Cookware for your recipe
You will find below are cookware items that could be needed for this Antipasto Chef’s Salad recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Cutting board
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Potato Salad
- Salad Recipes
- Potato – The potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas, with the plant itself being a perennial in the nightshade family Solanaceae.Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from Canada to southern Chile. The potato was originally believed to have been domesticated by Native Americans independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated approximately 7,000–10,000 years ago there, from a species in the Solanum brevicaule complex. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated.Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world’s food supply. As of 2014, potatoes were the world’s fourth-largest food crop after maize (corn), wheat, and rice. Following millennia of selective breeding, there are now over 5,000 different types of potatoes. Over 99% of presently cultivated potatoes worldwide descended from varieties that originated in the lowlands of south-central Chile. The importance of the potato as a food source and culinary ingredient varies by region and is still changing. It remains an essential crop in Europe, especially Northern and Eastern Europe, where per capita production is still the highest in the world, while the most rapid expansion in production over the past few decades has occurred in southern and eastern Asia, with China and India leading the world in overall production as of 2018.Like the tomato, the potato is a nightshade in the genus Solanum, and the vegetative and fruiting parts of the potato contain the toxin solanine which is dangerous for human consumption. Normal potato tubers that have been grown and stored properly produce glycoalkaloids in amounts small enough to be negligible to human health, but if green sections of the plant (namely sprouts and skins) are exposed to light, the tuber can accumulate a high enough concentration of glycoalkaloids to affect human health.
- Egg Recipes
- Gluten Free – A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals.Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy. In these people, the gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet. This is mainly caused by inadvertent ingestion of gluten. People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors.In addition, a gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others. There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism.Gluten proteins have low nutritional and biological value and the grains that contain gluten are not essential in the human diet. However, an unbalanced selection of food and an incorrect choice of gluten-free replacement products may lead to nutritional deficiencies. Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins. Some gluten-free commercial replacement products are not enriched or fortified as their gluten-containing counterparts, and often have greater lipid/carbohydrate content. Children especially often over-consume these products, such as snacks and biscuits. Nutritional complications can be prevented by a correct dietary education.A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn. Gluten-free processed foods may be used. Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals are alternative choices.