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Home Page » Food » Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts
Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts
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The elements can be arranged on a platter for a composed salad or tossed together in a bowl for a traditional one.
Ingredients
Serves 4
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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
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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
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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
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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
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FOR THE ASSEMBLY
- 1 head romaine lettuce (or 2 hearts romaine), leaves separated
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Candied Walnuts, or 1 cup toasted walnuts
Directions
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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.
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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.
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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.
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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.
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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.
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