Arugula, Chickpea, Roasted Pepper and Artichoke Salad
|For the salad:|
trimmed and cored, or 1/2 large fennel
chickpeas (garbanzo beans)
1 can, rinsed and well drained
roasted red bell peppers
jarred, chopped, about 4 each
marinated, 1 jar, rinsed, drained, and quartered, if whole
flat and fresh
pitted and sliced, about 1/4 cup
|For the dressing:|
or to taste
white wine vinegar
freshly ground to taste
olive oil, extra-virgin
To make the salad:
Soak the minced onions 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 ½ 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, lemon juice, salt and black pepper, to taste.
Slowly whisk in the olive oil, make a slightly thick dressing.
Thinly slice the fennel lengthwise.
Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing.
Evenly arrange the olives and shave the Parmigiano-Reggiano over the top.