Name: Antipasti Dinner Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1/2 cup extra-virgin olive oil, plus more for drizzling; 2 large cloves garlic, smashed; 8 slices rustic Italian bread; Kosher salt; 2 tablespoons red wine vinegar; Freshly ground pepper; 1 small head radicchio, thinly sliced; 3 stalks celery, thinly sliced; 6 ounces deli-sliced hard salami or soppressata, cut into strips; 10 to 15 fresh basil leaves, sliced if large; 8 ounces small mozzarella balls (bocconcini), halved; 20 cured black olives (such as kalamata or nicoise), pitted and halved; 2 romaine lettuce hearts, halved lengthwise

Directions

Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to high; add the bread in batches and toast until golden on both sides. Set aside and season with salt.
Whisk the vinegar, the remaining 5 tablespoons oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat.
Place 1 romaine half on each plate. Drizzle with olive oil and season with salt and pepper. Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

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Antipasti Dinner Salad

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