Antipasti Salad
Ingredients
- 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
- 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
Organization Tags
Tags easily organize your Recipe Library
Comments