Warm kale antipasto salad
Indulge in the rich flavors of this hearty warm kale antipasto salad, bursting with savory Mediterranean ingredients for a tantalizing culinary experience.
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
- 60g deli-sliced soppressata or salami (about 8 slices), cut into strips
- 60g pecorino romano cheese, shaved
Instructions:
- Heat up the broiler. Place the red onions, eggplant, bell peppers and tomatoes on a baking sheet; pour 2 tablespoons of olive oil and sprinkle with salt and pepper. Broil, flipping halfway, until the veggies are tender and slightly charred, approximately for 12 minutes. Mix the kale and romaine in a big bowl with the remaining 1 tablespoon of olive oil and the vinegar. Include the broiled vegetables and mix well.
- Prepare the croutons: Place the bread cubes on the same baking sheet, season with salt and pepper and broil until they turn golden, flipping once, for about 1 to 2 minutes.
- Distribute the salad into bowls. Add the soppressata, pecorino and croutons on top, drizzle with olive oil and gently mix.
Summary:
- Calories: 1778 kcal
- Fat: 93 g
- Protein: 71 g
- Carbs: 192 g
- Potassium: 6498 mg
- Magnesium: 470 mg