Antipasti Salad

Total Time:
25 min
15 min
10 min
  • Dressing:
  • 1 small garlic clove, peeled
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon freshly grated orange zest
  • 2 tablespoons white wine vinegar
  • 13 cup extra-virgin olive oil
  • Salad:
  • 14 medium red onion, minced
  • 12 medium fennel bulb, trimmed and cored
  • 1 15 -ounce can chickpeas, rinsed and drained
  • 4 jarred roasted sweet red peppers, chopped (about 34 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
  • 14 cup kalamata olives, pitted (about 2 ounces)
  • 12 cup freshly shaved Parmesan cheese
  • 1. For dressing: Crush garlic clove, sprinkle with 12 teaspoon of salt, and, with side of a large knife, mash into a coarse paste. Transfer to a bowl and add orange zest, vinegar, 1 teaspoon salt, and black pepper to taste. Gradually whisk in olive oil in a slow steady stream until a smooth, slightly thick dressing forms.

  • 2. For salad: Soak minced onion in cold water for 10 minutes, drain and pat dry. Cut fennel lengthwise into long, thin slices using a mandoline or knife. Transfer onion and fennel to a serving bowl. Add chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Toss to mix. Scatter with olives and shaved Parmesan and serve.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

  • Calories: 310

  • Total Fat: 21 grams

  • Saturated Fat: 4 grams

  • Total Carbohydrate: 20 grams

  • Protein: 9 grams

  • Sodium: 630 milligrams

  • Cholesterol: 5 milligrams

  • Fiber: 4 grams

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Antipasti Salad

    Recipe courtesy of Food Network Kitchen