This is the type of salad that’s often described as a good accompaniment to roast meat or chicken, but we think it makes an excellent dinner in its own right. The crispiness of the vegetables and the texture of the chickpeas should not be underestimated.
Arrange and season the salad as desired. Start with the olive oil, then add the pineapple vinegar to taste. Steve likes it snappy, to match his personality, but you may be softer and want to use less. This is the magic of cooking!
2 serves
- 1 bulb of fennel
- 1 cup cooked Rancho Gordo chickpeas, drained
- ½ red onion, thinly sliced, best with a mandolin
- Fresh parsley, chopped
- Extra virgin olive oil
- salt, pepper to taste
- Rancho Gordo Pineapple Vinegar (or your favorite light vinegar)
- Halve the fennel bulb and remove the old, tough outer skin if necessary. You can also cut out brown spots or blemishes. Using a mandolin, thinly slice each half of the fennel. Alternatively, cut as thin as possible with a kitchen knife.
- Put the fennel in a bowl with the chickpeas, onions and parsley. Add olive oil to barely coat. Season with salt and pepper. Slowly add drops of the pineapple vinegar and mix. Adjust the vinegar and salt. Serve chilled or at room temperature.