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

Name: Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts
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; 0.5 cup (3 ½ 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; 0.5 teaspoon honey; 0.5 teaspoon coarse salt; 0.25 cup extra-virgin olive oil; 1 head romaine lettuce (or 2 hearts romaine), leaves separated; Candied Walnuts, or 1 cup toasted walnuts

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By

Martha Stewart

Updated on May 16, 2017

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.

Originally appeared: Martha Stewart Living, July 2009

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

Ingredients

Directions

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