Warm Kale Antipasto Salad
- Total:
- 30 min
- Prep:
- 15 min
- Cook:
- 15 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 448
- Total Fat
- 25 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 29 milligrams
- Sodium
- 666 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 11 grams
- Protein
- 17 grams
Ingredients
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.
Photograph by Christopher Testani
Courtesy of Food Network Magazine
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