"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Italian Antipasti Chef's Salad Recipe

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This recipe for Italian Antipasti Chef's Salad, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Pavia

Category:
Category:

Ingredients:  
Ingredients:  
Dressing - ⅓ cup EVOO, 3 tbsps. white wine vinegar, 2 tbsps. lemon juiced ( lemon), 2 tsp. honey,
2 tsp. mustard powder, 1 tsp. each of granulated garlic, granulated onion, and dried oregano, tsp.
crushed red pepper, salt, pepper

Salad Base - 1 head of romaine or 3 heads Little Gem lettuce (chopped), small head radicchio
(quartered, cored, and chopped), red onion (thinly sliced), 2 vine grown tomatoes (thin sliced,
quartered), cup drained sliced cherry peppers from jar (chopped), 5 slices provolone (chopped
into small pieces)

Chef's Salad Toppings - ⅓ lb. bresaola (air dried beef), ⅓ lb. prosciutto di Parma, 8 oz Italian
Tuna in olive oil (drained), 4 hard boiled eggs, halved, ⅓ cup marinated sun-dried tomatoes
(sliced)

Directions:
Directions:
Dressing - 1. place all the ingredients, except salt and pepper in a small jar with a lid; shake vigorously
until combined.

2. Toss all the salad base ingredients, add dressing and continue to toss. Divide or arrange on a
large platter.

3. Arrange the meats, tuna, and eggs on top of the salad in sections. Top with sun dried tomatoes.
Season with salt and pepper

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
got this favorite from a little Italian Restaurant in Pittston, Pennsylvania in 2003 , enjoying the food with my business friend
Bob.

 

 

 

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