Antipasti Dinner Salad

Ingredients

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

Equipment

• bowl
• frying pan
• whisk

Directions

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