Shaved Fennel Salad with Warm Schmaltz Vinaigrette
Makes 4 servings
1 (15-ounce) can chickpeas, drained (reserve liquid)
Extra virgin olive oil
Black pepper, freshly ground
1 teaspoon fresh thyme, chopped
1 teaspoon honey
2 tablespoons white wine vinegar
1 small shallot, minced
1 tablespoon whole grain mustard
1/2 cup warm schmaltz (chicken fat) reserved from roasting chicken
1 large fennel bulb and stems
1 medium head radicchio
4 ounces feta cheese, crumbled
Heat the oven to 400° F. Dry the chickpeas thoroughly with a dishtowel or paper towel. Spread the chickpeas out onto a parchment-lined baking sheet. Toss with a drizzle of olive oil and season with salt and pepper.
Roast the chickpeas for 20-30 minutes, stirring every 10 minutes. The chickpeas are done when they are golden and crispy on the outside. Sprinkle with thyme and let cool on the baking sheet.
In a medium bowl, whisk the honey, vinegar, shallot, mustard, and a pinch of salt and pepper to taste. Drizzle in the schmaltz, whisking constantly. Adjust with more white wine vinegar, salt, and pepper to taste.
Attach the KitchenAid® Fresh Prep Slicer/Shredder Attachment to the power hub of the KitchenAid® Artisan® Mini Stand Mixer. Remove the stems and fronds from the fennel, set aside. Cut the bulb into quarters and push through the Slicing Blade. Attach the Coarse Shredding Blade and push through the fennel stems and radicchio.
In a large bowl, toss the fennel and radicchio with enough vinaigrette to lightly coat. Garnish with the crispy chickpeas, feta, and fennel fronds.