Italian Pepper And Fennel Antipasto - cooking recipe

Ingredients

Vinaigrette Dressing
2 garlic cloves, minced
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 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
1/2 cup olive, pitted, halved (Greek & Nicoise fine)
3/4 cup feta cheese, crumbled
1 -2 bunch watercress

Preparation

In a bowl combine all dressing ingredients except oil. Whisk in oil gradually until thoroughly combined.
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.
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.
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.