The Volpi Chef’s Salad
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.
Directions
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.
