Antipasti Salad

antipasti salad

I absolutely love fresh and easy recipes that incorporate whole food ingredients which offer a ton of fabulous flavor. The addition of parsley provides a number of micronutrients, plus, parsley is a known detoxifier and helps to keep the breath fresh! Fennel adds another layer that provides an overall fresh, yet subtly sweet flavor. And can you beat a good Parmesan? Nope, so enjoy!

INGREDIENTS:

  • 1/4 medium red onion, minced
  • 1/2 medium fennel bulb, trimmed and cored
  • 1 (15-ounce) can chickpeas, rinsed thoroughly and drained for 1 hour
  • 4 jarred roasted sweet red peppers, chopped (about 3&4 cup)
  • 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole
  • 2 cups baby arugula
  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup kalamata olives pitted (about 2 ounces)
  • 1/2 to 1 cup freshly shaved Parmigiano-Reggiano or fresh goat cheese

dressing:

  • 1 small garlic clove, peeled and minced
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly grated orange zest
  • 2 tablespoons white wine vinegar
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

DIRECTIONS:

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: Mince the garlic clove, sprinkle with 1/2 teaspoon 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 teaspoon 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 Parmigiano-Reggiano and/or goat cheese over the top.

Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than “grown-up” arugula.

Know-How: Parmigiano-Reggiano shavings are a simple way to add texture, taste, and eye appeal to salads. To make them, hold the cheese firmly in 1 hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.

Adapted from www.foodnetwork.com

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