Fennel And Chickpea Salad With Tangy Peach Vinaigrette Food

FENNEL AND CHICKPEA SALAD WITH TANGY PEACH VINAIGRETTE

Steps:

• Make Vinaigrette
• In a jar with a lid, add all of the ingredients. Shake until emulsified and smooth! Season well with salt and pepper. Leftovers will last in the fridge for about two weeks.
• Segment Grapefruit
• On a cutting board, slice a little off the top and bottom of the grapefruit so it is stable.
• Starting at the top of the grapefruit, cut downwards following the curve of the fruit, removing all of the peel and pith. With a paring knife, cut in-between one of the segments and connective membrane towards the middle-careful not to cut all the way through-and repeat on the other side.
• Gently lift the segment out with your knife, and continue until all the segments are removed.
• Assemble
• Grab your favorite salad bowl and fill it to the brim with Little Leaf Farms Baby Green Leaf Lettuce. Sprinkle the chickpeas, shaved fennel, pepper slices and grapefruit segments on top. Finish it off with avocado, reserved fennel fronds and you're ready to dress it with the Tangy Peach Vinaigrette!

FENNEL AND CHICKPEA SALAD

Steps:

• Toss fennel, chickpeas, celery, and parsley with lemon juice and olive oil. Season with salt and pepper, to taste, and sprinkle with shaved Parmesan.

SHAVED FENNEL AND CHICKPEA SALAD

Steps:

• Put the soaked chickpeas in a medium saucepan along with about three quarts of water, and set over medium-high heat. Bring to a gentle simmer, and cook 1-2 hours, depending on the age of the chickpeas.
• Tie the celery, carrot, onion, lemon peel, 1 garlic clove, and rosemary in a piece of cheesecloth and add it to the pot. Season the beans generously with salt and add 1/4 cup of olive oil.
• Once the beans are cooked, remove from heat, drain (reserving the liquid, if you like), and let cool completely. Combine lemon juice, a pinch of salt, and remaining olive oil in a small mixing bowl. Drizzle a couple of tablespoons of this dressing over the chickpeas. Add remaining garlic clove to chickpeas and toss to coat. Smash the basil sprigs with the side of a knife and add to the chickpeas. Add a pinch of chili flakes, and let the chickpeas marinate while you prepare the other ingredients.
• Trim the fennel bulb, saving the fronds for a garnish. Halve the bulb lengthwise, and shave both halves into paper-thin slices with a mandoline. Quarter the Asian pear, discard the core, and shave into paper-thin slices. Combine with the fennel.
• Assembly: Remove basil and garlic from the chickpeas, and discard. Combine chickpeas with shaved fennel and pear and remaining dressing. Toss gently to coat. Taste and season with salt, if desired. Garnish the salad with coarsely chopped fennel fronds. Serve immediately.

WARM CHICKPEA, FENNEL & PEPPER SALAD

Steps:

• For the dressing, pour the vinegar into a small jug, season with salt and pepper, then whisk in the oil. Leave to one side.
• Perch the peppers over 1 or 2 gas burners (or put them under a hot grill) and blacken them, turning all the time to expose the red skin to the naked heat. When completely charred, tuck them into a plastic bag and leave for 10 minutes. Scrape off the blistered skin, seed and cut the flesh into medium dice. Set aside.
• Heat the oil in a large non-stick fryingpan over a medium heat and tip in the onion and shallot. Fry for 3-4 minutes, stirring frequently. Add the garlic, fennel, rosemary and bay leaf. Fry for 5-6 minutes, stirring frequently, without letting the vegetables colour.
• Pour 200ml/7fl oz boiling water into a heatproof measuring jug and whisk in the bouillon powder. Pour into the frying pan, tip in the chickpeas and stir. Bubble vigorously for about 5 minutes or until the juices have nearly disappeared. Remove from the heat and cool for a few minutes.
• Scrape the contents of the frying pan into a large mixing bowl, then throw in the peppers, lemon zest and parsley. Pour in the dressing and toss gently but thoroughly. Taste and adjust the seasoning. Serve warm or at room temperature.