Antipasti Salad

  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)

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