Labadie Recipe Database
Recipes
Login
View TABLE: Recipes
Back to List
Edit
Copy
Delete
Print View
id
689
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
Salad:
1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
15 oz. can chickpeas, rinsed and drained
4 jarred roasted sweet red peppers, chopped (about 3/4 cup)
6 oz. jar marinated artichoke hearts, rinsed, drained and quartered, if whole
2 cups arugula
1 cup fresh, flat-leaf parsley leaves
1/4 cup kalamata olives, pitted
1/2 to 1 cup freshly shaved Parmigiano-Reggiano
Dressing:
1 small garlic clove, peeled
1 1/2 tsp. kosher salt
1 tsp. freshly grated orange zest
2 T whilte wine vinegar
freshly ground black pepper
1/3 cup extra-virgin olive oil
Description
For Salad: To mellow the minced onion, soak it in cold water for 10 miutes, then drain well, pat dry, and put in a serving bowl.
For Dressing: Smash the garlic clove, sprinkle with 1/2 tsp. 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 msooth, 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 Parmigiano-Reggiano over the top.
Time
25 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 larger arugula.
To make Parmigian-Reggiano shavings, hold the cheese firmly in one hand and run a vegetable peeler firly across the longest edge of the cheese to peel off long, thin strips.
Origin
Food Network
Image