For a more substantial salad, add one cup chopped cooked chicken breast or one cup drained flaked tuna.
Recipe information
Yield
Serves 4 as a main-course or 6 as a side-dish
Ingredients
Preparation
Step 1
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.
Step 2
Whisk vinegar, oil and garlic in small bowl. Add to salad; toss to coat.
Step 3
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. Garnish with fennel fronds. Serve at room temperature or cover and chill up to 4 hours.
