Tasty Tuesday {Warm Kale Antipasto Salad}

I realize it's not Tuesday...but I'm rolling with it.

About a year ago, as I was perusing through a Food Network magazine, I spotted this recipe.  It looked good, easy, and healthy, so I thought I would save it.  Then I stacked it in my pile of recipes in my totally disorganized binder and completely forgot about it.

Until about a week ago, when I finally decided to organize that binder.  And when I say organize, I mean, get rid of the binder because my mom gave me a super awesome, already organized recipe binder complete with labeled tabs and clear sheets for printed recipes.  Boom!  I went through all the recipes I had kept, threw away ones that didn't look good anymore or ones I tried and were not worth saving, and I filed away the ones that were tried and true or still worth trying.  It feels so good to be organized again.

Fortunately, I kept that clipping from the FN mag because, oh my word, I can't stop thinking about it.  I picked it out along with 2 others to try this week for dinners.  On Sunday, I decided to try this one, because of course, you want a big salad to top of the 49ers big win (kidding, in all honestly, I'm not a huge salad person)!

This salad was so good.  And I don't think I've ever said that about a salad.  I am keeping it in the archives and possibly in a weekly rotation because it was soooo good.  We had some friends over and one of them doesn't eat salads but said, "I would eat a lot more salads if they tasted like this!" **pat myself on the back for that one!

The combination of warm roasted veggies, salami, and homemade croutons...I'm salivating.  The kale withers quite a bit so it makes it taste delicious for even those that don't prefer kale (like me!).

Welcome to the new year, friends.  Let's start it with a bang!

Warm Kale Antipasto Salad

2 red onions, halved and sliced

2 small Japanese eggplants, halved lengthwise and sliced (or one large regular eggplant like I used)

12 baby bell peppers, halved

1 pint cherry/grape tomatoes, halved

3 T EVOO, plus more for drizzling

Salt and freshly ground pepper

1 5-oz package of baby kale or 8 cups chopped kale leaves

1 romaine lettuce heart, chopped

2 T balsamic vinegar

1 crusty whole-wheat rolls, cubed

1 oz deli-sliced soppressata or salami (about 8 slices), cut into strips

1 oz pecorino romano cheese, shaved

1.  Preheat the broiler.  Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 T EVOO and season with salt and pepper.  Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes.  Combine the kale and romaine in an extra large bowl with the remaining 1 T EVOO.  Add the broiled veggies and toss.

2.  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.

3.  Divide the salad amount bowls.  Top with soppressata (or salami), pecorino romano cheese and croutons and drizzle with EVOO and toss.