Italian Pepper And Fennel Antipasto

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 6
• 2 garlic cloves, minced
• 3 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons parsley, chopped
• 3 tablespoons chives, chopped
• 6 tablespoons 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 garbanzo beans, cooked & drained
• 1/2 cup olive, pitted, halved (greek & nicoise fine)
• 3/4 cup feta cheese, crumbled
• 1 -2 bunch watercress

Recipe

• 1 in a bowl combine all dressing ingredients except oil. whisk in oil gradually until thoroughly combined.
• 2 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.
• 3 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.
• 4 ring a salad bowl or individual plates with watercress. arrange antipasto mixture in the center. sprinkle with reserved fennel leaves, and any other garnish if desired.