There’s a debated difference between the definitions of a Chef’s Salad and a Cobb Salad (and don’t get us started on an Antipasto Salad!), and there are hybrids of each abound. Whatever your preference with these timeless classics, the Volpi chef’s salad is a combo worth making. For this salad, we suggest you get out the big platter. We’re talking three kinds of salami, two kinds of cheeses, hard-boiled eggs, olives, veggies, and more, all piled on to a mound of dressed greens. The classics will never do you wrong.
For the vinaigrette
Whisk the mustard, Worcestershire sauce, and vinegar in a small bowl. Drizzle in the oil while whisking.
For the salad
Toss the greens with about half the vinaigrette on a large platter. Starting at one end, arrange the ciliegine, red onion, pepperoncini, Sopressata, hard-boiled eggs, pancetta, provolone, avocado, tomatoes, and salami in rows next to each other. (Or do it however you damn well, please. This is your salad, after all.) Place the olives around the side of the platter and scatter the pine nuts over the top. Serve with additional dressing on the side.
For the vinaigrette
For the salad
We use cookies to improve your experience on our site. By using our site, you consent to cookies.
Websites store cookies to enhance functionality and personalise your experience. You can manage your preferences, but blocking some cookies may impact site performance and services.
Essential cookies enable basic functions and are necessary for the proper function of the website.
You can find more information in our Privacy Policy and Privacy Policy.