Chef's Salad with Fennel, Asiago, and Salami

Name: Chef's Salad with Fennel, Asiago, and Salami
Total time: 85 min
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; 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

www.americastestkitchen.com

Fast-food joints have given this retro supper salad a bad name (and a plastic fork). Could we produce a substantial salad with supermarket staples?

Keywords

Main Courses
US & Canada
Vegetables
Cheese
Pork
Meat
Eggs & Dairy
Fruits & Vegetables
Weeknight
Salads

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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
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