Good Eggs Kitchen

Antipasti Salad with Salami & Parmesan

2399
3 servings
Favorite
Antipasti Salad with Salami & Parmesan

Notes From The Producer

 Life is full of contradictions—like salami on salad. In this bold winter mix, assertive greens are balanced with salty cured meat, cheese, and a handful of olives.


What You Get

Treviso radicchio

Lemon

Arugula

Chickpeas

Kalamata olives

Celery

Red wine vinaigrette

Salami

Shaved Parmesan cheese


What You’ll Need

Extra-virgin olive oil

Salt and freshly ground pepper


Makes 3 servings


Active Time: 15 minutes 

Total Time: 15 minutes 


Step 1

Wash and dry the radicchio, and cut it into ½-inch strips. Place the radicchio in a bowl, drizzle with the juice of ½ lemon and 1½ teaspoons olive oil, sprinkle with a pinch of salt, and toss to coat. Fold in the arugula. Heap the dressed greens in individual bowls.


Step 2

Rinse and drain the chickpeas. Drain and chop the olives. Thinly slice 4 ribs of celery. In the same bowl, combine the chickpeas, olives, and celery. Drizzle with the vinaigrette, season with salt and pepper, and turn to coat.


Step 3

Top the greens with the chickpeas, olives, and celery, and scatter with the salami and Parmesan. Grind with pepper and serve.


Contains: milk.

Available for Delivery

About The Producer

Good Eggs Kitchen
San Francisco, CA
The Good Eggs Kitchen team makes simple, delicious, and absurdly fresh eats. Made with love, from our kitchen to yours!Read more