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Ingredients

• Salad:
• 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 34 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
• Dressing:
• 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

Description

Shopsmart: Baby Arugula Has Smaller, More Tender Leaves And A Slightly Less Peppery And Assertive Flavor Than 'grown-up' Arugula.Know-How: Parmigiano-Reggiano Shavings Are A Simple Way To Add Text..

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