Pepper and Fennel Antipasto

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Pepper and Fennel Antipasto

 

Vinaigrette Dressing:

1 clove garlic, minced

3 tbsps. red wine vinegar

1 tsp. Dijon mustard

1/4 tsp. sugar

1/2 tsp. each: salt and pepper

2 tbsps. chopped parsley

3 tbsps. chopped chives

6 tbsps. olive oil

 

3 fennel bulbs

2 red bell peppers, seeded and cut into strips

1 green bell pepper, seeded and cut into strips

1 red onion, sliced

1 cup cooked garbanzo beans, drained

1/2 cup pitted, halved Nicoise or Greek olives

3/4 cup crumbled feta cheese

1 or 2 bunches watercress

 

In a bowl combine all dressing ingredients except oil. Whisk in oil gradually

until thoroughly combined.

Trim root, stalk, and leaves of fennel. Chop and reserve 1 or 2 tablespoons of

leaves for garnish. Cut fennel bulbs vertically into slices, then into julienne

strips.

In a bowl mix fennel, bell peppers, and onion and pour boiling water over them

to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add

garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to

combine. Marinate several hours in the refrigerator.

Ring a salad bowl or individual plates with watercress. Arrange antipasto

mixture in the center. Sprinkle with reserved fennel leaves, and any other

garnish (like capers or salami) if desired. Serves 6.