This is the kind of salad that is often described as a good side dish for roasted meat or chicken but we think it's an excellent dinner in itself. The crunch of the vegetables and the texture of the garbanzos shouldn't be underestimated.
Dress and season the salad according to your taste. Start with the olive oil and then add the pineapple vinegar as desired. Steve likes it snappy, to match his personality, but you might be more mellow and want to use less. That's the magic of cooking!
- 1 fennel bulb
- 1 cup cooked Rancho Gordo Garbanzos, drained
- ½ red onion, sliced thin, preferably with a mandoline
- Fresh parsley, chopped
- Extra-virgin olive oil
- Salt, pepper to taste
- Rancho Gordo Pineapple Vinegar (or your favorite light vinegar)
- Cut the fennel bulb in half, removing the old, tough outer skin if necessary. You can also cut out any brown spots or blemishes. Slice each half of the fennel on a thin setting with a mandoline. Alternately, slice as thinly as possible with a kitchen knife.
- Toss the fennel in a bowl with the garbanzos, onion, and parsley. Add olive oil to barely coat. Add salt and pepper to taste. Slowly sprinkle in drops of the pineapple vinegar and mix. Adjust the vinegar and salt. Serve chilled or room temperature.