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.


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

  • ½ cup (3 ½ 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

  • ½ teaspoon honey

  • ½ teaspoon coarse salt

  • ¼ cup extra-virgin olive oil

For the Assembly


  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. 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. 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. 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. 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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