Name: Warm Kale Antipasto Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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.
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 bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.