Easily turn this flavorful side salad into an entrée by adding chopped cooked chicken breast or canned tuna.
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-ounce) can garbanzo beans, rinsed, drained
1/2 cup coarsely chopped red onion
1 (7-ounce) jar roasted red peppers, drained and chopped
1/2 cup chopped fresh Italian flat leaf parsley
4 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 garlic clove, finely minced
4 hard-boiled eggs, peeled
Salt and freshly ground pepper
- Cook potatoes in medium pot of boiling salted water 4 minutes. Add carrots and cook until all vegetables are crisp-tender, about 4 minutes longer. Drain. Rinse vegetables under cold water. Drain well. Combine potatoes, carrots, fennel bulb, garbanzo beans, red onion, roasted peppers and parsley in large bowl.
- Whisk vinegar, oil and garlic in small bowl. Add to salad; toss to coat.
- Cut eggs in half lengthwise. Separate yolks from whites (reserve 2 yolks for another use). Chop egg whites; mix into salad. Season with salt and pepper. Mound salad in serving bowl. Crumble remaining 2 yolks over salad.
- Serve at room temperature or cover and chill up to 4 hours.
Makes 4 to 6 servings.