Italian Pepper and Fennel Antipasto

Buster's friend's Note:

Sounds healthy & summery refreshing! A whole meal salad for really to hot to even consider cooking days or to take to a potluck (tote the watercress separately). If you can't find watercress (think Asian market) substitute your favorite crispy lettuce or lettuce blend. Received in email from gourmet-recipes-from-around-the-world. Thanks Lavendar Dojay!

• Total Time: 13 mins
• Prep Time: 10 mins
• Cook Time: 3 mins

Ingredients:

Servings: 6

Vinaigrette Dressing

• 2 garlic cloves , minced
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons parsley , chopped
• 3 tablespoons chives , chopped
• 6 tablespoons olive oil
• 3 fennel bulbs
• 2 red bell peppers , seeded and cut into strips
• 1 green bell pepper , seeded and cut into strips
• 1 red onion , sliced
• 1 cup garbanzo beans , cooked & drained
• ½ cup olive , pitted, halved (Greek & Nicoise fine)
• ¾ cup feta cheese , crumbled
• 1 -2 bunch watercress

Directions:

1. In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined.
2. Trim root, stalk, and leaves of fennel. Chop and reserve 1 or 2 tablespoons of leaves for garnish. Cut fennel bulbs vertically into slices, then into julienne strips.
3. In a bowl mix fennel, bell peppers, and onion and pour boiling water over them to cover. Leave in water for 2 minutes, then thoroughly drain and cool. Add garbanzo beans, olives, and feta cheese. Add vinaigrette dressing, tossing to combine. Marinate several hours in the refrigerator.
4. Ring a salad bowl or individual plates with watercress. Arrange antipasto mixture in the center. Sprinkle with reserved fennel leaves, and any other garnish if desired.