Thursday, April 12, 2012

Antipasti 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 peppers, chopped
1 (6-ounce) jar marinated artichoke hearts, drained, and quartered, if whole
2 cups baby arugula
1 cup fresh flat-leaf parsley
1/4 cup kalamata olives, pitted (about 2 ounces)
1/2 cup freshly shaved Parmigiano-Reggiano


1 small garlic clove, peeled
1 1/2 tsp kosher salt
1 tsp freshly grated orange zest
2 tbsp white wine vinegar
Freshly ground black pepper
1/3 cup extra-virgin olive oil


Soak onions in cold water for 10 minutes, then pat dry and put in serving bowl. Smash the garlic cloves, sprinkle with 1/2 tsp 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 tsp 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 and shave the Parmigiano-Reggiano over the top.

To shave the Parmigianno-Reggiano, you may use a vegetable peeler.

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