Antipasto Chef's Salad

Get this all-star, easy-to-follow Antipasto Chef's Salad recipe from Food Network Kitchen

Directions 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...

  • Yield: 4 servings
  • Cooking time: 0 Hour 20 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • 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)

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