Chef's Salad with Fennel, Asiago, and Salami
By America's Test KitchenPublished on October 14, 2011
Time
45 minutes, plus 20 minutes standing and 20 minutes cooling
Yield
Serves 6 to 8 as a light main dish
Ingredients
Garlic Croutons
1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)⅛ teaspoon table salt 1 ½ tablespoons extra-virgin olive oil 6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)Vinaigrette
6 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar 1 teaspoon minced garlic ¼ teaspoon table salt ⅛ teaspoon ground black pepperSalad
4 ounces watercress, washed, dried, and stemmed (about 1 quart)½ cup fresh parsley leaves 1 small bulb fennel, trimmed and sliced thin (about 2 cups)Salt and ground black pepper 2 heads romaine lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)8 ounces roasted red peppers (1 jar), drained, peppers cut crosswise into ½-inch-wide strips7 ounces artichoke hearts packed in water (1 jar), drained, each heart halved (see note)8 ounces hard salami, sliced ¼ inch thick and cut into 2-inch-long matchsticks8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks8 ounces Asiago cheese, crumbled (see note)½ cup pitted kalamata olives, chopped coarseBefore You Begin
If water-packed artichoke hearts cannot be found, use marinated artichoke hearts, but rinse and drain them before use. For this salad, opt for a mild, soft Asiago cheese that crumbles easily; avoid aged Asiago that has a hard, dry texture.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
- Whisk ingredients in medium bowl until combined.
- Toss romaine, watercress, parsley, and fennel in large serving bowl. Add all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss peppers and artichokes in remaining dressing, then arrange around perimeter of greens. Arrange salami, turkey, and cheese over center of greens; top with olives and croutons. Serve immediately.
for the croutons
for the vinaigrette
for the salad
Time
45 minutes, plus 20 minutes standing and 20 minutes coolingYield
Serves 6 to 8 as a light main dishIngredients
Garlic Croutons
1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
⅛ teaspoon table salt
1 ½ tablespoons extra-virgin olive oil
6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
Vinaigrette
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Salad
4 ounces watercress, washed, dried, and stemmed (about 1 quart)
½ cup fresh parsley leaves
1 small bulb fennel, trimmed and sliced thin (about 2 cups)
Salt and ground black pepper
2 heads romaine lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces roasted red peppers (1 jar), drained, peppers cut crosswise into ½-inch-wide strips
7 ounces artichoke hearts packed in water (1 jar), drained, each heart halved (see note)
8 ounces hard salami, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces Asiago cheese, crumbled (see note)
½ cup pitted kalamata olives, chopped coarse
Ingredients
Garlic Croutons
1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
⅛ teaspoon table salt
1 ½ tablespoons extra-virgin olive oil
6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
Vinaigrette
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Salad
4 ounces watercress, washed, dried, and stemmed (about 1 quart)
½ cup fresh parsley leaves
1 small bulb fennel, trimmed and sliced thin (about 2 cups)
Salt and ground black pepper
2 heads romaine lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces roasted red peppers (1 jar), drained, peppers cut crosswise into ½-inch-wide strips
7 ounces artichoke hearts packed in water (1 jar), drained, each heart halved (see note)
8 ounces hard salami, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces Asiago cheese, crumbled (see note)
½ cup pitted kalamata olives, chopped coarse
Ingredients
Garlic Croutons
1 large clove garlic, minced to paste or pressed through garlic press (about 1 ¼ teaspoons)
⅛ teaspoon table salt
1 ½ tablespoons extra-virgin olive oil
6 slices white sandwich bread (6 ounces), cut into ½-inch cubes (1 ½ cups)
Vinaigrette
6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Salad
4 ounces watercress, washed, dried, and stemmed (about 1 quart)
½ cup fresh parsley leaves
1 small bulb fennel, trimmed and sliced thin (about 2 cups)
Salt and ground black pepper
2 heads romaine lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
8 ounces roasted red peppers (1 jar), drained, peppers cut crosswise into ½-inch-wide strips
7 ounces artichoke hearts packed in water (1 jar), drained, each heart halved (see note)
8 ounces hard salami, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces deli turkey, sliced ¼ inch thick and cut into 2-inch-long matchsticks
8 ounces Asiago cheese, crumbled (see note)
½ cup pitted kalamata olives, chopped coarse
Why This Recipe Works
To produce a substantial chef salad recipe using supermarket ingredients, we chose sturdy but mild greens, like Bibb, romaine, and red- and green-leaf lettuces, which held their shape under the weight of the other ingredients and stood up to the strong flavors of the meat and cheese. For our chef salad recipe, we included a small amount of spicy greens, such as watercress or arugula, to add bite. We found that thick slices of meat and cheese nicely complemented the greens and that an acidic vinaigrette held its own among the rich components of the salad.
Before You Begin
If water-packed artichoke hearts cannot be found, use marinated artichoke hearts, but rinse and drain them before use. For this salad, opt for a mild, soft Asiago cheese that crumbles easily; avoid aged Asiago that has a hard, dry texture.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Combine garlic, salt, and oil in small bowl; let stand 20 minutes, then pour through fine-mesh strainer into medium bowl. Add bread cubes and toss to coat. Spread bread cubes in even layer on rimmed baking sheet and bake, stirring occasionally, until golden, about 15 minutes. Cool on baking sheet to room temperature. (Can be covered and stored at room temperature up to 24 hours.)
- Whisk ingredients in medium bowl until combined.
- Toss romaine, watercress, parsley, and fennel in large serving bowl. Add all but 1 tablespoon dressing and toss to combine. Season to taste with salt and pepper. Toss peppers and artichokes in remaining dressing, then arrange around perimeter of greens. Arrange salami, turkey, and cheese over center of greens; top with olives and croutons. Serve immediately.
for the croutons
for the vinaigrette
for the salad
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