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id 603
Name Antipasti Salad
Main Dish Category Salads and Dressings
Secondary Dish Category Side Dish,
Main Ingredient Arugula
Other Ingredient Fennel
Number of People 6
List of Ingredients 1/4 medium red onion, minced

1/2 medium fennel bulb, trimmed and cored

1 15 oz can chickpeas, rinsed and drained

4 jarred roasted sweet red peppers, chopped (about 3/4 cup)

1 6 oz jar marinated artichoke hearts, rinsed, drained, and quartered, if whole

2 cups baby arugula

1 cup fresh flat leaf parsley

1/4 cup Kalamata olives, pitted (about 2 oz) and chopped

1/2 to 1 cup freshly shaved Parmigiano-Reggiano cheese



DRESSING:

1 small garlic clove, peeled

1 1/2 tsp kosher salt

1 tsp freshly grated orange zest

2 T white wine vinegar

Freshly ground black pepper

1/3 cup extra virgin olive oil
Description For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.



Meanwhile, make the dressing: Smash the garlic clove, sprinkle wtih 1/2 tsp of the salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 tsp salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.



Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley and dressing. Scatter the olives and shave the cheese over the top.
Time 30 minutes
Cooking Type Toss
Difficulty (1-5) 2
Notes Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than 'grown up' arugula.
Origin Food Network Kitchens
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