Antipasti salad
Indulge in the vibrant flavors of this antipasti salad bursting with an array of colorful veggies, savory meats, tangy cheeses, and zesty dressings. Perfect for a light and flavorful meal!
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 60g)
- 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
Instructions:
- To prepare the salad: Submerge the minced onion in cold water for 10 minutes to soften its sharp flavor. Afterward, drain the onion well, pat it dry, and place it in a serving bowl.
- While the onion is soaking, create the dressing: Crush the garlic clove, mix it with 1/2 teaspoon of salt, and use the flat side of a large knife to create a coarse paste. Transfer the paste to a bowl and combine it with orange zest, vinegar, the remaining 1 teaspoon of salt, and black pepper according to your taste. Slowly blend in the olive oil, starting with a few drops and then pouring the rest steadily to achieve a smooth, slightly thick dressing.
- Slice the fennel lengthwise into thin strips using a handheld mandoline or a knife. Combine the fennel with the soaked onion, chickpeas, bell peppers, artichoke hearts, arugula, parsley, and the prepared dressing. Garnish the salad with olives and shave Parmigiano-Reggiano over the top.
Summary:
- Calories: 2003 kcal
- Fat: 134 g
- Protein: 80 g
- Carbs: 139 g
- Potassium: 1779 mg
- Magnesium: 238 mg