Warm Kale Antipasto Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 red onions, halved and sliced |
2 small japanese eggplants, halved lengthwise and sliced |
12 baby bell peppers (any color), halved |
1 pint cherry tomatoes, halved |
3 tablespoons extra-virgin olive oil, plus more for drizzling |
kosher salt and freshly ground pepper |
1 5 -ounce package baby kale or 8 cups chopped kale leaves |
1 romaine lettuce heart, chopped |
2 tablespoons balsamic vinegar |
1 crusty whole-wheat roll, cubed |
2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips |
2 ounces pecorino romano cheese, shaved |
Directions:
1. Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar. Add the broiled vegetables and toss.
2. Make the croutons: Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes.
3. Divide the salad among bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.
4. Per serving: Calories 448; Fat 25 g (Saturated 7 g); Cholesterol 29 mg; Sodium 666 mg; Carbohydrate 45 g; Fiber 11 g; Protein 17 g
5. Photograph by Christopher Testani
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