| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 to 6 servings |
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 2 ounces)
- 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
- 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.
- 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. 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.
- Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 334 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 13 g |
| Cholesterol | 13 mg |
| Sodium | 606 mg |
Reviews
it is a very good meal
I loved this salad! The only variation I used field greens and reduced the salt in the dressing a bit. None of my marinated vegetables contained any dye. But seriously “Joy in the morning”, to blame a urinary tract infection on your something you ate a few hours before? Might want to surf through the Web MD site. lol
This was DELICIOUS, even if I did end up spending more than usual on our dinner. The only problem I had with it, was I got a urinary tract infection in the middle of the night after eating it for dinner! I never get sick so this came as a big surprise to me and my guess is that it may have had something to do with all the marinated vegetables and the dyes they contain. So, maybe make sure you eat plenty of lettuce with the salad! Nevertheless, it is excellent!
I don’t know where this came from, but it found a home in my belly!
We had it as a full meal salad and it was great! Its a great combination of flavors! It takes seconds to make!!! Great for last minute meals!
no lo se solo se que no me gusto nada.
This was delicious. I went exactlyl per recipe. But one question, where does Giada come into this recipe?
I made an entire dinner with Giada’s recipes – a first for me, and we loved everything. I really enjoyed this salad, but found it very salty. I made a few substitutions to suit my family’s tastes – grape tomatoes instead of red peppers, and red lettuce instead of arugula. All my guests were taking seconds, so I guess it was good!
I was really excited to try this recipe, but once everything came together I was not impressed. I agree with one user who recommended using more undressed arugla as the dressing is quite much and I would recommend leaving out the cilantro. I feel it didn’t mesh well with the other flavors going on.
I really liked this salad. Wonderful combination of flavors. I was afraid the fennel might be too strong. It’s not. Only thing I recommend is use more arugula. Toss the two cups as directed, but put a good layer of undressed arugula in the plate and top with the salad — perfect!