- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
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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
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.
