Mediterranean Salad

Recipe Ingredients

2 cups	474ml	Peeled white potatoes in 1/2" pieces - (abt 1 lb)
1 cup	110g / 3.9oz	Peeled carrots in 1/2" pieces
1 cup	237ml	Fennel bulb in 1/2" pieces - (abt 1 med) - fronds reserved
1		Garbanzo beans, chickpeas - (15 to 16 oz) - rinsed, drained
1/2 cup	31g / 1.1oz	Red onion in 1/2" pieces
1		Roasted red peppers - (7 oz) - drained, chopped
1/2 cup	73g / 2.6oz	Chopped fresh parsley
4 tablespoons	60ml	Red wine vinegar
3 tablespoons	45ml	Olive oil
1		Garlic clove - minced
4		Hard-boiled eggs - peeled
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Cook potatoes in medium pot of boiling salted water 4 minutes. Add carrots and cook until all vegetables are crisp-tender, about 4 minutes longer. Drain. Rinse vegetables under cold water. Drain well.

Combine potatoes, carrots, fennel bulb, garbanzo beans, red onion, roasted peppers and parsley in large bowl.

Whisk vinegar, oil and garlic in small bowl. Add to salad; toss to coat.

Cut eggs in half lengthwise. Separate yolks from whites (reserve 2 yolks for another use). Chop egg whites; mix into salad. Season with salt and pepper. Mound salad in serving bowl. Crumble remaining 2 yolks over salad. Garnish with fennel fronds. Serve at room temperature or cover and chill up to 4 hours.

This recipe yields 4 servings as a main-course or 6 as a side-dish.

Per main-course serving: calories, 357; total fat, 14 g; saturated fat, 2 g; cholesterol, 106 mg.

Per side-dish serving: calories, 238; total fat, 10 g; saturated fat, 1 g; cholesterol, 71 mg.

Source:
Bon Appetit, May 1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.