Antipasti Salad

• 1 small garlic clove, peeled
• Kosher salt and freshly ground black pepper
• 1 teaspoon freshly grated orange zest
• 2 tablespoons white wine vinegar
• 13 cup extra-virgin olive oil
• 14 medium red onion, minced
• 12 medium fennel bulb, trimmed and cored
• 1 15 -ounce can chickpeas, rinsed and drained
• 4 jarred roasted sweet red peppers, chopped (about 34 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
• 14 cup kalamata olives, pitted (about 2 ounces)
• 12 cup freshly shaved Parmesan cheese

1. 1.
2. For dressing: Crush garlic clove, sprinkle with 12 teaspoon of salt, and, with side of a large knife, mash into a coarse paste.
3. Transfer to a bowl and add orange zest, vinegar, 1 teaspoon salt, and black pepper to taste.
4. Gradually whisk in olive oil in a slow steady stream until a smooth, slightly thick dressing forms.
5. 2.
6. For salad: Soak minced onion in cold water for 10 minutes, drain and pat dry.
7. Cut fennel lengthwise into long, thin slices using a mandoline or knife.
8. Transfer onion and fennel to a serving bowl.
9. Add chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing.
10. Toss to mix.
11. Scatter with olives and shaved Parmesan and serve.
12. Calories: 310
13. Total Fat: 21 grams
14. Saturated Fat: 4 grams
15. Total Carbohydrate: 20 grams
16. Protein: 9 grams
17. Sodium: 630 milligrams
18. Cholesterol: 5 milligrams
19. Fiber: 4 grams

garlic, kosher salt, freshly grated orange zest, white wine vinegar, extravirgin olive oil, red onion, fennel bulb, chickpeas, sweet red peppers, hearts, baby arugula, parsley, kalamata olives, freshly shaved parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/antipasti-salad-recipe2.html (may not work)