Warm Kale Antipasto Salad

Warm Kale Antipasto Salad
Warm Kale Antipasto Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    red onions, halved and sliced

  • 2

    small Japanese eggplants, halved lengthwise and sliced

  • 12

    baby bell peppers, halved

  • 1

    pint cherry tomatoes, halved

  • 3

    Tbl. 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 heat, chopped

  • 2

    Tbl. balsamic vinegar

  • 1

    crusty whole-wheat roll, cubed

  • 2

    ounces deli-sliced salami (about 8 slices) cut into strips

  • 2

    ounces pecorino Romano cheese, shaved

Directions

Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 Tbl. olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 mintues. Combine the kale and romaine in a large bowl with the remaining 1 Tbl. olive oil and the vinegar. Add the broiled vegetables and toss. 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. Divide the salad among the bowls. Top with the salami, pecorino and croutons, drizzle with olive oil and gently toss.

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