With a cool glass of light-bodied red wine, this hearty salad is perfect for a light dinner or a weekend lunch. Terrific Green Salads
Preheat the oven to 400°. In a large bowl, toss the bread cubes with 2 tablespoons of the olive oil. Spread the bread cubes on a baking sheet and toast in the center of the oven for 10 minutes, until golden and crisp. Let cool slightly.
In the same bowl, whisk the mayonnaise with the vinegar and garlic. Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. Add the toasted bread cubes, watercress, radishes, fennel and salami and toss well. Season with salt and pepper. Add the cheese and toss again. Transfer the salad to plates and serve right away.