Chopped Antipasto Salad with White Balsamic Vinaigrette

antipasta salad to post

A main-dish salad full of the flavors of an Italian Antipasto platter….perfect for a summer no-cook meal.  Start with a flavorful rotisserie chicken and be sure to buy the best quality salami and cheeses you can find.  I used an excellent  Black Pepper coated Italian Dry Salami that I picked up at The Fresh Market.  This recipe makes more dressing than you will need for this salad so have a jar ready to store it to use on any type of green salad or pasta salad.   This recipe is from The Marshall Fields Cookbook, by Steve Seigelman.

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For the vinaigrette:

1/2 cup white balsamic vinegar

1 egg

2 tablespoons minced shallots

2 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup olive oil

Combine all ingredients except the oil in a blender and pulse to combine.  With the motor running, add the oil in a slow, steady stream to make an emulsion.  Adjust the seasoning with salt and pepper if necessary.  Will keep covered and refrigerated, 3 days.

For the salad:

1 1/2 heads romaine lettuce, chopped

6 ounces hard salami, julienne (about 1 cup)

1 rotisserie chicken, meat shredded into bite-sized pieces (about 3 cups)

1 cup julienned provolone cheese

1 pint grape tomatoes, halved

1 (15-oz) can chickpeas, drained and rinsed

1 bunch basil, thinly sliced

1/2 cup shaved Parmesan cheese, plus additional for garnish

salt and pepper to taste

In a large bowl, combine the lettuce, salami, chicken, provolone, tomatoes, chickpeas, basil and Parmesan and toss lightly.  Pour 1/2 cup of the dressing over the salad and season with salt and pepper.  Toss well to coat, garnish with extra pParmesan and serve immediately.  Serves 4.

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3 responses

  1. I swear you read my mind, since this was all I could think of while I sadly threw salami on top of my salad the other day and tried to think if I had the ingredients required to make that traditional antipasto dressing… now I will!

    Oh, and your bowl is FREAKING AMAZING. I love it.

  2. Pingback: Independence Day Recipe Roundup | wee eats

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