Recipe: Antipasto Salad with Parmesan Bread (with broiled fennel, peppers and tomatoes)

ANTIPASTO SALAD WITH PARMESAN BREAD

1 small fennel bulb, quartered lengthwise, thinly sliced through core
2 medium yellow bell peppers, halved, seeded, cut into wide wedges
3 plum tomatoes, halved lengthwise
1 (15 ounce) can white kidney beans (cannelloni), rinsed and drained
1/2 small red onion, diced
12 cups packed mixed salad greens (spinach, arugula and radicchio), torn
1 cup fresh mushrooms, sliced
1 cup packed fresh basil leaves, torn
1/2 pound fresh mozzarella cheese, cut into strips
12 thick slices salami, cut into thin strips
12 oil-cured black olives
Antipasto Dressing (recipe follows)
Parmesan Bread (recipe follows)

Preheat broiler. Lightly oil broiler-pan rack.

Arrange fennel, yellow peppers and tomatoes in single layer on rack. Brush with 2 tablespoons of the Antipasto Dressing; broil for 10 minutes or until crisp-tender. Set aside.

While vegetables broil, in small bowl, combine beans, red onion and 2 tablespoons of the dressing.

In large bowl, toss greens, mushrooms and basil and 3 tablespoons of the dressing. Divide greens mixture among 6 plates. Arrange combination of fennel, yellow peppers, the bean mixture, mozzarella cheese and salami attractively over each plate. Top each with tomato half and 2 olives. Pass remaining dressing. Serve with Parmesan Bread.

ANTIPASTO DRESSING

2/3 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes

Whisk all ingredients together in a bowl.

PARMESAN BREAD

6 (3/4-inch thick) slices sourdough bread
1/2 cup grated Parmesan cheese

Preheat broiler. On broiler-pan rack, arrange 6 (3/4-inch-thick) slices sourdough bread; broil 4 inches from heat source until toasted, 1 minute per side.

Brush top sides with 2 tablespoons Antipasto Dressing; sprinkle with 1/2 cup grated Parmesan cheese. Broil 1 minute longer, until cheese melts and is golden.

Makes 6 servings
Source: Idaho Bean Commission