The Volpi Chef’s Salad – Volpi Foods

Ingredients

• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 4 tablespoons red wine vinegar
• 5 tablespoons olive oil
• 5 ounces escarole, chopped (about 4 cups)
• 1 romaine heart, chopped (about 6 to 7 cups)
• ½ a small red onion, thinly sliced into half-moons
• 6 ounces yellow cherry tomato
• 2 ounces Genoa salami , cubed
• 10 ciliegine
• 4 ounces sliced Sopressata , cut into ⅓-inch strips
• ⅓ pound sharp provolone, cubed
• 4 ounces sliced Pancetta , cooked until crisp, crumbled
• ½ an avocado, cut into half-moons
• 2 hard-boiled eggs, cut into wedges
• 10 pepperoncini
• 16 Castelvetrano olives
• ¼ cup pine nuts, toasted