Antipasti salad

Ingredients:

Salad

• A quarter of a medium red onion, finely chopped
• Half a medium fennel root, trim the greens and remove the root
• 1 can (425 g) canned chickpeas, rinsed
• 4 canned roasted sweet peppers, chopped (about 3/4 cup)
• 1 jar (170g) marinated artichoke hearts, rinsed, patted dry and quartered if whole
• 2 cups fine arugula
• 1 cup fresh parsley leaves
• 1/4 cup pitted Kalamata olives (about 60 g)
• 0.5 - 1 tbsp. freshly shaved parmesan

Refueling

• 1 small clove of garlic, peeled
• 1.5 tsp coarse salt
• 1 teaspoon freshly grated orange zest
• 2 tablespoons white wine vinegar
• 1/3 cup extra-virgin olive oil

Preparation:

1. To soften the onions' flavor, soak them in cold water for 10 minutes, then drain thoroughly, pat dry, and place in a serving bowl.
2. Meanwhile, prepare the dressing.:
   
   Crush the garlic clove, sprinkle with 0.5 teaspoon of salt, and use a large knife to mash and spread until it forms a chunky paste. Place the paste in a bowl and add the orange zest, vinegar, the remaining 1 teaspoon of salt, and black pepper to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a thin stream until you have a thick, smooth dressing.
3. Using a knife or a mandoline, slice the fennel lengthwise into long, thin slices. Add to the onions and toss with the chickpeas, roasted peppers, artichokes, arugula, parsley, and dressing. Scatter the olives and shave some Parmesan cheese over the top.
   
   Note
   
   Parmesan shavings are an easy way to add texture, flavor, and appeal to salads. To shave, hold the cheese firmly in one hand and run a vegetable peeler along the longest edge, slicing off long, thin strips.