Name: Chef's Salad with Fennel, Asiago, and Salami
Total time: 1 h 25 min
Yield: Serves 6 to 8 as a light main dish
Cuisine: US & Canada
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

Chef's Salad with Fennel, Asiago, and Salami

Published on October 14, 2011

Time

45 minutes, plus 20 minutes standing and 20 minutes cooling

Yield

Serves 6 to 8 as a light main dish

Chef's Salad with Fennel, Asiago, and Salami

Ingredients

Garlic Croutons

1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)⅛ teaspoon table salt1 ½ tablespoons extra-virgin olive oil6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)

Vinaigrette

6 tablespoons extra-virgin olive oil3 tablespoons balsamic vinegar1 teaspoon minced garlic¼ teaspoon table salt⅛ teaspoon ground black pepper

Salad

4 ounces watercress, washed, dried, and stemmed (about 1 quart)½ cup fresh parsley leaves1 small bulb fennel, trimmed and sliced thin (about 2 cups)Salt and ground black pepper2 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 strips7 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 matchsticks8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks8 ounces Asiago cheese, crumbled (see note)½ cup pitted kalamata olives, chopped coarse

Before You Begin

If water-packed artichoke hearts cannot be found, use marinated artichoke hearts, but rinse and drain them before use. For this salad, opt for a mild, soft Asiago cheese that crumbles easily; avoid aged Asiago that has a hard, dry texture.

Instructions

for the croutons

Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)

for the vinaigrette

Whisk ingredients in medium bowl until combined.

for the salad

Toss romaine, watercress, parsley, and fennel in large serving bowl. Add all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss peppers and artichokes in remaining dressing, then arrange around perimeter of greens. Arrange salami, turkey, and cheese over center of greens; top with olives and croutons. Serve immediately.