Composed Salad of Roasted Broccoli, Romaine, chickpeas, and Walnuts (From Martha Stewart Living)
For the broccoli
2 small heads broccoli, trimmed & cut into large florets
3 T. EVOO
coarse salt & fresh cracked pepper
For the chickpeas
2 T. EVOO
1 shallot, thinly sliced (I used onion)
1 can (15-oz) chickpeas, drained and rinsed
1 t. sherry vinegar (I used rice wine)
For the goat cheese puree (I omitted)
1/2 C. (3 1/2-4 oz.)fresh goat cheese
2 T. water
2 T. EVOO
1 T. sherry vinegar
For the vinaigrette
2 T. dijon mustard
1 T. plus 1 t. sherry vinegar (or rice)
1/2 t. honey (or for vegan, agave nectar)
1/2 t. coarse salt
1/4 C. EVOO
For the assembly
1 head romaine lettuce (or 2 hearts any lettuce), leaves separated
candied walnuts (recipe follows) or 1 c. toasted nuts
To make broccoli, preheat oven to 450° 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.
To 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.
To make the goat cheese puree (if making), combine all the ingredients in a food processor and puree until smooth, scraping down sides once. Puree can be refrigerated for up to 1 day.
To make the vinaigrette, in a small bowl, whisk (or in a mason jar, shake) together mustard, vinegar, honey (or agave) and salt. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
To assemble, Toss broccoli with 2 T. vinaigrette, and toss romaine with 2 T. vinaigrette. Arrange on a platter with chickpeas and walnuts. Serve with puree and additional vinaigrette on side.
makes 1 cup
1 C. walnut halves
1 garlic clove, crushed
3 T. honey (or agave nectar)
1 T. plus 1 t. fresh lemon juice
1/4 t. coarse salt
1/4 t. freshly ground pepper
Preheat oven 400°. Combine all ingredients on a rimmed baking sheet, and spread out mixture. Roast, stirring occasionally, until golden brown, about 10 minutes. Let cool. They can be stored in an airtight container for up to 3 days.
My whole family loved the salad. It was definitely a delicious change. When I served the salad, the broccoli, chickpeas and nuts were at room temperature. So the temperature thing wasn't weird and actually the taste of the caramelized broccoli was the best part! Give it a try and let me know how you liked it! Also, if you try it with the goat cheese I'm curious how different that makes it...
Happy Christmas shopping:) I'm almost done! Yay!!