Restaurant-style chopped antipasti salad from The Food Lab: Better Home Cooking Through Science (page 840) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SpatulaCity on March 11, 2024

    A great recipe though I personally prefer an Italian vinaigrette with a lot of acid and a ton of oregano in it, versus the mayo based dressing. Still delicious, but next time I’d change that up. Cheated by using pre sliced deli provolone, and thinly sliced salami cut that I cut into strips. With little feathery strips instead of dense cubes it looked like A LOT of salami. I compensated by adding more tomatoes. Celery in here is genius because it adds sturdy crunch without a ton of flavor and still lets the other ingredients shine. Very good and one of my favorite full meal salads.

  • mdagl on February 11, 2022

    There was a good amount of prep time involved, but I loved how this turned out. Next time, I would probably add a little less red onion, but the soaking time made them a lot more palatable for this dish. I'd make this again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.