Antipasti Salad
  • ¼ medium Red Onion, minced (#340065)
  •  ½ medium Fennel Bulb, trimmed and cored
  • 1 (15 oz) can Chickpeas, rinsed and drained
  • 4 jarred Roasted Sweet Red Peppers, chopped (#360170)
  • 1 (6 oz) jar marinated Artichoke Hearts, rinsed, drained and quartered if whole (#361000)
  • 2 cups Baby Arugula
  • 1 cup fresh flat-leaf Parsley Leaves
  • ¼ cup Kalamata Olives, pitted – about 2 oz (#330191)
  • ½ to 1 cup freshly shaved Parmigiano-Reggiano (#190255)
  1. 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.
  2. Use your choice of dressing, but we suggest a smooth, slightly thick dressing.
  3. 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 Parmigiono-Reggiano over the top.
  4. Shopsmart: Baby arugula has smaller, more tender leaves and a slightly less peppery and assertive flavor than “grown-up” arugula.
  5. Know-How: Parmigiano-Reggiano shavings are a simple way to add texture, taste and eye appeal to salads.  To make them, hold the cheese firmly in one hand and run a vegetable peeler firmly across the longest edge of the cheese to peel off long, thin strips.