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home > recipes > appetizers > fennel antipasto
from Chicago, IL Vinaigrette Dressing: 1 clove garlic, minced 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon sugar 1/2 teaspoon each salt and freshly ground pepper 2 tablespoons chopped parsley 3 tablespoons chopped chives 6 tablespoons olive oil 3 fennel bulbs 2 red bell peppers, seeded and cut into 1/4-inch julienne strips 1 green bell pepper, seeded and cut into 1/4-inch julienne strips 1 cup cooked garbanzo beans, drained 1/2 cup pitted, halved Ni oise or Greek olives 3/4 cup crumbled feta cheese 1 or 2 bunches watercress Garnish: 2 tablespoons capers, drained In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined. Trim root, stalk, and feathery leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into 1/4-inch slices, then into 1/4-inch julienne strips. In a bowl mix fennel, bellpeppers, 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 capers. Serves 6.

Fennel Antipasto


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Recipe Alert This is Found in... Most Emailed Recipes
(posted November 12, 2003)

from Chicago, IL

Vinaigrette Dressing:
1
clove garlic, minced
3 tablespoons
red wine vinegar
1 teaspoon
Dijon mustard
1/4 teaspoon
sugar
1/2 teaspoon each
salt and freshly ground pepper
2 tablespoons chopped
parsley
3 tablespoons chopped chives
6 tablespoons
olive oil
3
fennel bulbs
2 red bell peppers, seeded and cut into 1/4-inch
julienne strips
1
green bell pepper, seeded and cut into 1/4-inch julienne strips 1 cup cooked garbanzo beans, drained
1/2 cup pitted, halved Ni oise or Greek olives
3/4 cup crumbled
feta
cheese
1 or 2 bunches
watercress
Garnish:
2 tablespoons capers, drained

In a bowl
combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined. Trim root, stalk, and feathery leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into 1/4-inch slices, then into 1/4-inch julienne strips. In a bowl mix fennel, bellpeppers, 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 capers.

Serves 6.



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