Chef's Salad Recipe with Fennel, Asiago, and Salami

Ingredients

• 1 large clove garlic, minced to paste or pressed through garlic press (about 1 1/4 teaspoons)
• 1/8 teaspoon table salt
• 1 1/2 tablespoons extra-virgin olive oil
• 6 slices white sandwich bread (6 ounces), cut into 1/2-inch cubes (1 1/2 cups)
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon minced garlic
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 heads romaine lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
• 4 ounces watercress, washed, dried, and stemmed (about 1 quart)
• 1/2 cup fresh parsley leaves
• 1 small bulb fennel, trimmed and sliced thin (about 2 cups)
• Salt
• ground black pepper
• 8 ounces roasted red peppers (1 jar), drained, peppers cut crosswise into 1/2-inch-wide strips
• 7 ounces artichoke hearts packed in water (1 jar), drained, each heart halved
• 8 ounces hard salami, sliced 1/4 inch thick and cut into 2-inch-long matchsticks
• 8 ounces deli turkey, sliced 1/4 inch thick and cut into 2-inch-long matchsticks
• 8 ounces BelGioioso Asiago Fresco™ cheese, crumbled
• 1/2 cup pitted kalamata olives, chopped coarse