Italian Pepper and Fennel Antipasto |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Sounds healthy & summery refreshing! A whole meal salad for really to hot to even consider cooking days or to take to a potluck (tote the watercress separately). If you can't find watercress (think Asian market) substitute your favorite crispy lettuce or lettuce blend. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavendar Dojay! Ingredients:
2 garlic cloves, minced |
3 tablespoons red wine vinegar |
1 teaspoon dijon mustard |
1/4 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons parsley, chopped |
3 tablespoons chives, chopped |
6 tablespoons olive oil |
3 fennel bulbs |
2 red bell peppers, seeded and cut into strips |
1 green bell pepper, seeded and cut into strips |
1 red onion, sliced |
1 cup garbanzo beans, cooked & drained |
1/2 cup olive, pitted, halved (greek & nicoise fine) |
3/4 cup feta cheese, crumbled |
1 -2 bunch watercress |
Directions:
1. In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined.
2. Trim root, stalk, and leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into slices, then into julienne strips.
3. In a bowl mix fennel, bell peppers, and onion and pour boiling water over them to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to combine. Marinate several hours in the refrigerator.
4. Ring a salad bowl or individual plates with watercress. Arrange antipasto mixture in the center. Sprinkle with reserved fennel leaves, and any other garnish if desired.
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