Chef's Salad with Fennel, Asiago, and Salami | America's Test Kitchen

Ingredients

• 1 large clove garlic , minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
• 1/8 teaspoon table salt
• 1 1/2 tablespoons extra-virgin olive oil
• 6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ 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
• 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 and ground black pepper
• 2 heads romaine lettuce , washed, dried, and torn into bite-size pieces (about 3 quarts)
• 8 ounces roasted red peppers (1 jar), drained, peppers cut crosswise into ½-inch-wide strips
• 7 ounces artichoke hearts packed in water (1 jar), drained, each heart halved (see note)
• 8 ounces hard salami , sliced ¼ inch thick and cut into 2-inch-long matchsticks
• 8 ounces deli turkey , sliced ¼ inch thick and cut into 2-inch-long matchsticks
• 8 ounces Asiago cheese , crumbled (see note)
• 1/2 cup pitted kalamata olives , chopped coarse