Chef's Salad with Fennel, Asiago, and Salami

Instructions

Garlic Croutons:

1. 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.)

Vinaigrette:

1. Whisk ingredients in medium bowl until combined.

Salad:

1. 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.