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Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts

The elements can be arranged on a platter for a composed salad or tossed together in a bowl for a traditional one.

  • servings: 4

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Ingredients

For the Broccoli

  • 2 small heads broccoli, trimmed and cut into large florets
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the Chickpeas

  • 2 tablespoons extra-virgin olive oil
  • 1 shallot, thinly sliced
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Coarse salt
  • 1 teaspoon sherry vinegar

For the Goat Cheese Puree

  • 1/2 cup (3 1/2 to 4 ounces) fresh goat cheese
  • 2 tablespoons water
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar

For the Vinaigrette

  • 2 tablespoons Dijon mustard
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil

For the Assembly

  • 1 head romaine lettuce (or 2 hearts romaine), leaves separated
  • Candied Walnuts, or 1 cup toasted walnuts

Directions

  1. Step 1

    Make the broccoli: Preheat oven to 450 degrees. Toss broccoli with oil, and season with salt and pepper. Spread on a rimmed baking sheet, and roast until broccoli begins to soften and brown, about 15 minutes.

  2. Step 2

    Make the chickpeas: Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add vinegar, and cook until liquid has evaporated, about 1 minute.

  3. Step 3

    Make the goat cheese puree: Combine all ingredients in a food processor, and puree until smooth, scraping down sides once. Puree can be refrigerated for up to 1 day.

  4. Step 4

    Make the vinaigrette: In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady stream, whisking constantly until emulsified.

  5. Step 5

    To assemble: Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette. Arrange on a platter with chickpeas and walnuts. Serve with puree and additional vinaigrette on the side.

Source
Martha Stewart Living, July 2009

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