Project Description

The Volpi Chef’s Salad

Recipe Icons 12
6-8 Servings
Triple Play: 3-in-1 Roast Chicken
Difficulty Level
The Volpi Chef’s Salad
Active Prep
15 min
Recipe Icons 15
Total Time
15 minutes

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, sopressa, 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.



  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons red wine vinegar
  • 5 tablespoons olive oil


  • 5 ounces escarole, chopped (about 4 cups)
  • 1 romaine heart, chopped (about 6 to 7 cups)
  • ½ a small red onion, thinly sliced into half moons
  • 6 ounces yellow cherry tomato
  • 2 ounces Genoa salami, cubed
  • 10 ciliegine 
  • 4 ounces sliced sopressa, cut into ⅓-inch strips
  • ⅓ pound sharp provolone, cubed
  • 4 ounces sliced pancetta, cooked until crisp, crumbled
  • ½ an avocado, cut into half moons
  • 2 hard boiled eggs, cut into wedges
  • 10 pepperoncini
  • 16 Castelvetrano olives
  • ¼ cup pine nuts, toasted




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