Fennel, Chickpea, Dill and Sun-dried Tomato Salad
Course:
Ingredients:
- 1 can chickpeas, rinsed and drained
- 1 c. oil packed sun-dried tomatoes, drained and chopped
- 7 tbsp. olive oil
- 2/3 c. chopped dill
- 1 tsp. chopped fresh oregano
- 1/4 c. lemon juice plus 1 tsp.
- salt and freshly ground pepper
- 1 tsp. sugar
- 2 small fennel bulbs, cored and thinly sliced
- 1 head romaine lettuce, washed and leaves torn into pieces
- 6 oz. fresh mozzarella or Melville cheese
Directions:
In a bowl, toss together chickpeas, sun dried tomatoes, 1 Tbsp. of the oil, 2 Tbsp. of the dill, the oregano, 1 tsp. lemon juice, 1/4 tsp. salt and several grinds of pepper. Let stand for 15 minutes.
In another bowl, whisk together 1/4 cup lemon juice, the sugar, 1/4 tsp. salt and several grinds of pepper until sugar dissolves. Whisk in remaining oil until blended.
In a large bowl, toss together the fennel, lettuce and remaining dill. Drizzle dressing over lettuce and top with chickpea mixture and mozzarella or Melville.
Credit:
Vegetable of the Day by Kate McMillan