Food & Cooking Recipes Salad Recipes Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The elements can be arranged on a platter for a composed salad or tossed together in a bowl for a traditional one. 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 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 head romaine lettuce (or 2 hearts romaine), leaves separated Candied Walnuts, or 1 cup toasted walnuts Directions 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. 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. 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. 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. 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. Rate it Print