Chef’s Salad With Fennel, Asiago, And Salami
Serves 6 To 8
Ingredients
VINAIGRETTE
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
1⁄4 teaspoon salt
1⁄8 teaspoon pepper
SALAD
2 heads romaine lettuce (1-1⁄2 pounds), torn into bite-size pieces
4 ounces (4 cups) watercress, torn into 2-inch pieces
1 small fennel bulb, stalks discarded, halved, cored, and sliced thin
1⁄2 cup chopped fresh parsley
1 cup jarred roasted red peppers, rinsed, patted dry, and cut crosswise into 1⁄2-inch-wide strips
1 (14-ounce) can artichoke hearts, drained and 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 Asiago cheese, crumbled (2 cups)
1-1⁄2 cups GARLIC CROUTONS
1⁄2 cup pitted kalamata olives, chopped
Instructions
- FOR THE VINAIGRETTE: Whisk all ingredients in medium bowl until combined.
- FOR THE SALAD: Toss romaine, watercress, fennel, and parsley in large serving bowl. Add all but 1 tablespoon dressing and toss to combine. Season with salt and pepper to taste. Toss peppers and artichokes in remaining dressing, then arrange around perimeter of greens. Arrange salami, turkey, and cheese over center of greens; top with croutons and olives. Serve immediately.
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