Reviews        Add Rating & Review

Back to Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts All Reviews for Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts Recipe Summary Servings: 4

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

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

Recipe Summary Servings: 4

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

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

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

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

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

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

  • 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

  • 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

  • 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.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest