Warm Kale Antipasto Salad
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Balsamic VinegarDirections:
1
Preheat the broiler
2
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
3
Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes
4
Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar
5
Add the broiled vegetables and toss
6
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
7
Divide the salad among bowls
8
Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss
9
Photograph by Christopher Testani