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Chopped Frisée Salad with Salami and Boiled Eggs
You get all of the antipasto ingredients in a single forkful. This recipe works as a side salad, an appetizer, a lunch, or a dinner. It is excellent at buffet tables, too.
YIELDS
4
Ingredients
- 1/3 cup red wine vinegar
- 2 teaspoons Dijon mustard
- Kosher salt
- 1/3 cup extra-virgin olive oil
- One 15.5-ounce can chickpeas, rinsed and drained
- 1 small red onion, finely chopped
- 4 ounces salami, thickly sliced, diced
- 4 ounces mild provolne, diced
- 1 cup drained giardiniera, chopped
- 2 large heads frisée, trimmed, torn into bite-sized pieces (about 10 cups)
- 2 eggs, hard-boiled, quartered
Directions
- Whisk the vinegar and mustard in a large salad bowl and season with one teaspoon of salt. Whisk in the olive oil to make a smooth dressing.
- Add the chickpeas, onion, salami, provolone, and giardiniera, and toss to coat everything with the dressing. Add the frisée and eggs, and toss gently to combine. Season with salt, if needed, and serve. Enjoy!
Excerpted from Lidia’s From Our Family Table To Yours by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2023 Tutti a Tavola, LLC. Photographs by Armando Rafael. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
