Italian-Style Chef's Salad with Artichokes and Asiago

Name: Italian-Style Chef's Salad with Artichokes and Asiago
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tablespoons, red wine vinegar (or white wine vinegar); 1 , shallot, peeled; 1 small clove, garlic, peeled; 2 tablespoons packed, Dijon mustard; 2 teaspoons, fresh thyme; 3/4 cup, extra virgin olive oil; 1 tablespoon, red wine vinegar (or white wine vinegar); 1 large head, romaine lettuce, torn into bite-sized pieces (10 cups); 1 bulb, fennel, trimmed, cored and sliced thin; 8 ounces, jarred roasted red bell peppers, rinsed and sliced 1/2 inch thick; 1 , (14-ounce) can artichoke hearts (water packed), drained and halved; 8 ounces, hard salami, thick-sliced, cut into matchsticks; 8 ounces, deli turkey, thick-sliced, cut into matchsticks; 2 cups, crumbled Asiago cheese; 1/2 cup, pitted kalamata olives; 3 tablespoons, olive oil; 1/4 teaspoon, table salt; 2 cloves, garlic, minced; 4 cups, (1/2-inch) bread cubes (fresh)

Main Courses
Italian
Salads

Most chef's salad recipes read like loose guidelines for cleaning out the fridge. We chose components that we felt were crucial, and contributed the most flavor.

SERVES 4

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