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Ingredients

Dressing:

• 1 small garlic clove, peeled
• Kosher salt and freshly ground black pepper
• 1 teaspoon freshly grated orange zest
• 2 tablespoons white wine vinegar
• 13 cup extra-virgin olive oil

Salad:

• 14 medium red onion, minced
• 12 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
• 14 cup kalamata olives, pitted (about 2 ounces)
• 12 cup freshly shaved Parmesan cheese

Description

Food Network Invites You To Try This Antipasti Salad Recipe From Food Network Kitchens.

Food Network