Antipasti Salad

Name: Antipasti Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 40 grams baby arugula; 6 servings Freshly ground black pepper; 425 grams chickpeas, rinsed and drained; 1 mediums fennel bulb, trimmed and cored; 60 grams fresh flat-leaf parsley leaves; 1 small garlic clove, peeled; 57 grams 1/4 cup kalamata olives, pitted (about; 2 teaspoons kosher salt; 170 grams marinated artichoke hearts, rinsed, drained, and quartered, if whole; 72 milliliters extra-virgin olive oil; 1 teaspoon freshly grated orange zest; 50 grams freshly shaved Parmigiano-Reggiano; 0 mediums red onion, minced; 112 grams jarred roasted sweet red peppers, chopped (about; 2 Tbsps white wine vinegar

Antipasti Salad could be just the gluten free recipe you've been looking for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 266 calories, 8g of protein, and 20g of fat each. A couple people really liked this hor d'oeuvre. A mixture of white wine vinegar, fennel bulb, chickpeas, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 20 minutes. Antipasti Dinner Salad, Antipasti Orzo Salad, and Antipasti Hand Salad are very similar to this recipe.

Instructions

For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl.

Ingredients you will need

Onion

Water

Equipment you will use

Bowl

Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste.

Ingredients you will need

Whole Garlic Cloves

Salt

Equipment you will use

Knife

Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon 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.

Ingredients you will need

Black Pepper

Orange Zest

Olive Oil

Vinegar

Salt

Equipment you will use

Whisk

Bowl

Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices.

Ingredients you will need

Fennel

Equipment you will use

Mandoline

Knife

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.

Ingredients you will need

Artichoke Hearts

Parmigiano Reggiano

Chickpeas

Arugula

Parsley

Peppers

Olives

Onion

Equipment

Ingredients

Servings:

40grams

baby arugula 6servings

Freshly ground black pepper 425grams

chickpeas, rinsed and drained 1mediums

fennel bulb, trimmed and cored 60grams

fresh flat-leaf parsley leaves 1small

garlic clove, peeled 57grams

1/4 cup kalamata olives, pitted (about 2teaspoons

kosher salt 170grams

marinated artichoke hearts, rinsed, drained, and quartered, if whole 72milliliters

extra-virgin olive oil 1teaspoon

freshly grated orange zest 50grams

freshly shaved Parmigiano-Reggiano 0mediums

red onion, minced 112grams

jarred roasted sweet red peppers, chopped (about 2Tbsps

white wine vinegar

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The EOD Cellars Warrior Senior Blaster Merlot Wine with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

EOD Cellars Warrior Senior Blaster Merlot Wine

EOD Cellars wine that is specially bottled to support the EOD Warrior Foundation. A portion of the proceeds of your purchase price will go directly to the foundation.