Fennel Chopped Salad

Serves 4 main course

Serves 8 side dish

Ingredients 

1 (15-ounce) can  chickpeas, drained and rinsed

1 ½ teaspoons Dukkah 

Diamond Crystal kosher salt

¼ cup extra-virgin olive oil + 1 teaspoon 

2 cloves garlic

Zest and juice of 1 lemon

1 tablespoon dried oregano 

½ teaspoon Dijon mustard

Freshly ground black pepper

2 medium bell peppers, chopped 

1 pint cherry or grape tomatoes, cut in half 

2 heads fennel (reserve fronds), chopped

½ medium English cucumber, diced

½ small red onion, sliced 

¼ cup sliced pickled pepperoncinis or 8 small, sliced 

½ cup chopped parsley 

½ cup barley, cooked 

1 teaspoon kosher salt, plus more as needed

1 head romaine lettuce, chopped

½ head radicchio, chopped 

Directions

Preheat an oven to 400F. 

On a sheet tray add chickpeas. Season with dukkah and ½ teaspoon salt. Drizzle with 1 teaspoon extra-virgin olive oil and toss. Place in oven for 30 minutes or until golden brown and crunchy. Set aside to cool.

Microplane 2 cloves of garlic and place in a mason jar. Add lemon zest and juice,  oregano, 1 teaspoon kosher salt, ½ teaspoon Dijon mustard, and several grinds black pepper.  Add ¼ cup extra-virgin olive oil and shake.

In a large bowl add peppers, cherry tomatoes, fennel, cucumber, red onion, pepperoncinis, chickpeas, parsley, and barley. Season with salt pepper and add ½ of dressing. Stir to combine. Plate greens individually and serve mixture on

top. Drizzle with the reserved dressing, if desired.

Adapted from @thekitchen

https://www.thekitchn.com/mediterranean-chopped-salad-22943245

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