Antipasti Dinner Salad

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 large cloves garlic, smashed
• 8 slices rustic Italian bread
• Kosher salt
• 2 tablespoons red wine vinegar
• Freshly ground pepper
• 1 small head radicchio, thinly sliced
• 3 stalks celery, thinly sliced
• 6 ounces deli-sliced hard salami or soppressata, cut into strips
• 10 to 15 fresh basil leaves, sliced if large
• 8 ounces small mozzarella balls (bocconcini), halved
• 20 cured black olives (such as kalamata or nicoise), pitted and halved
• 2 romaine lettuce hearts, halved lengthwise

1. Heat 3 tablespoons olive oil in a large skillet over medium heat.
2. Add the garlic and cook until fragrant, about 1 minute.
3. Increase the heat to high; add the bread in batches and toast until golden on both sides.
4. Set aside and season with salt.
5. Whisk the vinegar, the remaining 5 tablespoons oil, 1/2 teaspoon salt and pepper to taste in a large bowl.
6. Add the radicchio, celery, salami, basil, mozzarella and olives; toss to coat.
7. Place 1 romaine half on each plate.
8. Drizzle with olive oil and season with salt and pepper.
9. Spoon the salad onto each wedge, drizzling any remaining dressing on top; serve with the toasts.
10. Photograph by Antonis Achilleos

extravirgin olive oil, garlic, italian bread, kosher salt, red wine vinegar, freshly ground pepper, head radicchio, stalks celery, deli, basil, mozzarella, cured black olives, romaine lettuce hearts

Taken from www.foodnetwork.com/recipes/food-network-kitchens/antipasti-dinner-salad-recipe.html (may not work)