Mediterranean Salad

Name: Mediterranean Salad
Ingredients: 2 cups 1/2-inch pieces peeled white potatoes (about 1 pound); 1 cup 1/2-inch pieces peeled carrots; 1 cup 1/2-inch pieces fennel bulb (about 1 medium), fronds reserved; 1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained; 1/2 cup 1/2-inch pieces red onion; 1 7-ounce jar roasted red peppers, drained, chopped; 1/2 cup chopped fresh parsley; 4 tablespoons red wine vinegar; 3 tablespoons olive oil; 1 garlic clove, minced; 4 hard-boiled eggs, peeled

11 ingredients

16 steps

Ingredients

2 cups 1/2-inch pieces peeled white potatoes (about 1 pound)
1 cup 1/2-inch pieces peeled carrots
1 cup 1/2-inch pieces fennel bulb (about 1 medium), fronds reserved
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed, drained
1/2 cup 1/2-inch pieces red onion
1 7-ounce jar roasted red peppers, drained, chopped
1/2 cup chopped fresh parsley
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
4 hard-boiled eggs, peeled

Directions

1

Cook potatoes in medium pot of boiling salted water 4 minutes.
2

Add carrots and cook until all vegetables are crisp-tender, about 4 minutes longer.
3

Drain.
4

Rinse vegetables under cold water.
5

Drain well.
6

Combine potatoes, carrots, fennel bulb, garbanzo beans, red onion, roasted peppers and parsley in large bowl.
7

Whisk vinegar, oil and garlic in small bowl.
8

Add to salad; toss to coat.
9

Cut eggs in half lengthwise.
10

Separate yolks from whites (reserve 2 yolks for another use).
11

Chop egg whites; mix into salad.
12

Season with salt and pepper.
13

Mound salad in serving bowl.
14

Crumble remaining 2 yolks over salad.
15

Garnish with fennel fronds.
16

Serve at room temperature or cover and chill up to 4 hours.