Salad with fennel and dried apricots topcook.tomathouse.com
Preparation:Soak 1/2 cup dried apricots in hot water. In a bowl, combine 1 thinly sliced fennel root with 1/2 thinly sliced red onion. Sauté 1 can (425 g) of drained chickpeas and 2 chopped garlic cloves in 1/4 cup olive oil over medium heat for 3 minutes; add to the onion mixture and toss. Drain the dried apricots and add to the salad. Stir in 2 tablespoons each of white wine vinegar, chopped fennel and parsley, and salt and pepper to taste. Ingredients:
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