Italian Pepper and Fennel Antipasto Recipe #380221
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!
13 min | 10 min prep
SERVES 6
Vinaigrette Dressing
- 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
- In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined.
- 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.
- 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.
- 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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5 stars