Antipasti salad

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 250, total fat 17 G., saturated fats 4 G., proteins 10 G., carbohydrates 17 G., fiber 5 G., cholesterol 9 mg, sodium 455 mg, sugar 4 G.

This salad combines popular antipasti appetizers, an Italian plate served before the main course. Salad greens, canned chickpeas, roasted peppers, artichokes, and olives are dressed with a garlic-orange vinaigrette, finished with shaved Parmesan. The flavors of all the ingredients blend harmoniously, creating a light, filling salad. Small arugula has more tender leaves and a less piquant and assertive flavor than standard arugula.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

A quarter of a medium red onion, finely chopped
Half a medium fennel root, trim the greens and remove the root
1 can (425 g) canned chickpeas, rinsed
4 canned roasted sweet peppers, chopped (about 3/4 cup)
1 jar (170g) marinated artichoke hearts, rinsed, patted dry and quartered if whole
2 cups fine arugula
1 cup fresh parsley leaves
1/4 cup pitted Kalamata olives (about 60 g)
0.5 - 1 tbsp. freshly shaved parmesan

Refueling

1 small clove of garlic, peeled
1.5 tsp coarse salt
1 teaspoon freshly grated orange zest
2 tablespoons white wine vinegar
1/3 cup extra-virgin olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chickpeas, fennel bulb, Kalamata olives, Parmesan cheese, Artichokes, sweet pepper, Orange zest, arugula

Cooking the dish according to the recipe:

To soften the onions' flavor, soak them in cold water for 10 minutes, then drain thoroughly, pat dry, and place in a serving bowl.
Meanwhile, prepare the dressing.:

Crush the garlic clove, sprinkle with 0.5 teaspoon of salt, and use a large knife to mash and spread until it forms a chunky paste. Place the paste in a bowl and add the orange zest, vinegar, the remaining 1 teaspoon of salt, and black pepper to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a thin stream until you have a thick, smooth dressing.

Using a knife or a mandoline, slice the fennel lengthwise into long, thin slices. Add to the onions and toss with the chickpeas, roasted peppers, artichokes, arugula, parsley, and dressing. Scatter the olives and shave some Parmesan cheese over the top.

Note

Parmesan shavings are an easy way to add texture, flavor, and appeal to salads. To shave, hold the cheese firmly in one hand and run a vegetable peeler along the longest edge, slicing off long, thin strips.

Categories:

recipe / Calorie content of prepared meals / Simple and quick recipes / Quick snacks / Main courses / Side dishes / Cereals, legumes / Appetizers / Vegetable appetizers / Food Network - recipes / Italian cuisine

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