2 teaspoons chopped fresh oregano, or 1 1/4 tsp. dried
2 tablespoons chopped fresh mint leaves, or 1 1/4 tsp. dried
4 cups chopped romaine lettuce
2 cucumbers, cut into 1-inch pieces
1 14-oz. can hearts of palm, drained, cut into 1-inch pieces
1 12-oz. can artichoke hearts, drained and quartered
6 ounces feta, broken into chunks
2/3 cup pitted kalamata olives
1 12-oz. jar roasted red peppers, drained, cut into strips
1 small bulb fennel, quartered, cored, sliced very thin
How to Make It
Place fennel seeds in a medium skillet over medium heat and cook, tossing, until fragrant, 2 to 3 minutes. Add chickpeas and 1 Tbsp. oil. Season with salt; sauté until warmed through, about 2 minutes. Transfer to a bowl to cool. In a separate large bowl, whisk remaining oil with lemon zest and lemon juice, oregano and mint. Season with salt and pepper.
Toss lettuce in a third bowl with 2 Tbsp. dressing. Arrange lettuce on a large platter. In the same bowl, toss chickpea mixture with 2 Tbsp. dressing. On top of lettuce, arrange each of remaining ingredients in rows. Serve with remaining dressing on the side.
Also appeared in:
All You, December, 2014,Holiday Entertaining Special Issue