Antipasto Salad

Ingredients 

For the croutons

2 heaping cups baguette or Italian bread torn into craggy, bite-size pieces 

1 tablespoon extra-virgin olive oil

Big pinch kosher salt

For the salad

8 packed cups chopped hearts of Romaine lettuce (about 2 large hearts)

7 ounces cherry tomatoes, halved (1 heaping cup)

5 ounces marinated artichokes hearts, drained well and quartered (1 heaping cup)

1 (15-ounce) can chickpeas, rinsed and drained well 

5 ounces (3/4 cup) mini mozzarella balls (pearls)

1/2 cup quartered Italian sweet cherry peppers

1/2 cup thinly sliced pepperoncini

3 1/2 ounces hard salami, cut into 1/3-inch cubes (heaping 1/2 cup) 

2/3 cup pitted green olives (halved if large)

1/4 cup freshly grated Parmesan cheese

For the dressing

3 anchovies packed in oil

1/2 cup olive oil

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon kosher salt, plus more to taste

Method 

Preheat the oven to 400°F.

Make the croutons:

Pile the bread in the center of a large rimmed baking sheet. Drizzle with the oil, sprinkle with salt, and toss to coat. 

Spread the bread out and bake just until beginning to brown, about 5 minutes. Remove from oven and set aside.

Assemble the salad:

Put the lettuce into a large salad bowl. Arrange the tomatoes, artichoke hearts, chickpeas, mozzarella balls, sweet cherry peppers, pepperoncini, salami, and olives in piles in a pinwheel on top of the greens.

Make the dressing:

Place the anchovies on a cutting board and use the back side of a fork to smash them into a purée. Scoop into a glass jar with a lid along with the olive oil, vinegar, Dijon, oregano, garlic powder, and salt. 

Screw on the lid and shake vigorously to blend

Dress the salad:

Add the croutons to the salad. Drizzle about half the dressing over the top and toss well. Taste and add more dressing as needed. Taste again and add salt, if desired. Divide the salad onto plates or bowls. Shower each serving with finely grated Parmesan cheese. 

Store leftovers in a covered container in the fridge. Undressed salad will keep for up to 3 days. Once dressed, it will hold up reasonably well overnight.