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Antipasti Salad


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Serves | Prep Time | Cook Time

Ingredients

Salad:
1/4 medium red onion, minced
1/2 medium fennel bulb, trimmed and cored
1 (15-ounce) can chickpeas, rinsed and drained
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
Dressing:
1 small garlic clove, peeled
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


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 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.


Shave the Parmigiano-Reggiano over the top.


Pairs Well With


Notes

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.

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