Chickpea and Artichoke Salad

SaladServiceTablebfLOAfter a week filled with smoky peanut oil T-Bones and double-risen ‘Za dough used for flat bread and stromboli; I think this is a good time for a simple salad – just open a can and a jar, chop some fresh stuff, then whizz together a fine little Dijon vinaigrette to dress it with (with which to dress it all?).

I dressed up the original recipe from Bon Appétit via just a bit; adding my new favorite Persian cucumbers along with some thinly sliced onion and freshly shaved bits of BellaVitano® cheese.

Dijon Vinaigrette:
•4 tsp red wine vinegar
•1/2 tsp Dijon mustard
•1/2 tsp coarse-ground Dijon mustard
•2 tbsp olive oil
•2 tbsp canola oil
•Pinch of sugar

•1 head romaine lettuce
•1 can (15 oz) chickpeas, drained and rinsed
•1 jar (6 oz) marinated artichoke hearts, drained
•2 Persian cucumbers, sliced
•Onion, thinly sliced
•Balsamic BellaVitano® cheese, shaved

SaladDressedBowlTablebfLOMake the vinaigrette by combining the vinegar, mustards, and pinch of sugar in a blender jar. Swirl the olive oil together with the canola oil, then, with the blender running, drizzle into the vinegar and mustard mixture until emulsified. transfer to a cruet and set aside.

Drain and rinse the chick-peas in a colander, then pour the marinated artichokes over and toss while allowing to drain. Combine in a serving bowl with the romaine, Persian cucumber, and onion, then top with the thinly shaved cheese.

Dress and toss, or, more better, I think; serve at the table with dressing on the side so that folk can add as little or as much as they like.

This entry was posted in Salad, Salad Dressings and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.