Ingredients
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
Ingredients
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.
Nutrition Info (per serving):
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
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