Chef's Salad with Fennel, Asiago, and Salami

Name: Chef's Salad with Fennel, Asiago, and Salami
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

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

Appears in Cook's Illustrated May/June 2004

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?

SERVES 6 to 8 as a light main dish

TIME 45 minutes, plus 20 minutes standing and 20 minutes cooling

Chef's Salad with Fennel, Asiago, and Salami

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