Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
By Steve DunnPublished on January 1, 2017
Time
40 minutes
Yield
Serves 4
Ingredients
Vinaigrette
2 tablespoons extra-virgin olive oil 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)1 tablespoon Dijon mustard 1 tablespoon minced shallot ½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon smoked paprika ¼ teaspoon cayenne pepper ¼ teaspoon salt ¼ teaspoon pepperSalad
1 (15-ounce) can chickpeas, rinsed1 tablespoon extra-virgin olive oil 3 carrots, peeled and shredded¾ cup raisins, chopped½ cup slivered almonds 12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces⅓ cup mint leaves, chopped1 ½ ounces feta cheese, crumbled (⅓ cup)Salt and pepperBefore You Begin
The volume measurement of the greens may vary depending on the variety or combination used.
Instructions
- Whisk all ingredients in bowl until emulsified.
- Toss chickpeas with 1 tablespoon vinaigrette and pinch salt in bowl; set aside. Heat oil in Dutch oven over medium heat until shimmering. Add carrots, raisins, and almonds and cook, stirring frequently, until carrots are wilted, 4 to 5 minutes. Remove pot from heat and let cool for 5 minutes.
- Add half of remaining vinaigrette to pot, then add half of greens and toss for 1 minute to warm and wilt. Add remaining greens and mint followed by remaining vinaigrette and continue to toss until greens are evenly coated and warmed through, about 2 minutes longer. Season with salt and pepper to taste. Transfer greens to serving platter, top with chickpeas and feta, and serve.
for the vinaigrette
for the salad
Time
40 minutesYield
Serves 4Ingredients
Vinaigrette
2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
1 tablespoon Dijon mustard
1 tablespoon minced shallot
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
Salad
1 (15-ounce) can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
3 carrots, peeled and shredded
¾ cup raisins, chopped
½ cup slivered almonds
12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces
⅓ cup mint leaves, chopped
1 ½ ounces feta cheese, crumbled (⅓ cup)
Salt and pepper
Ingredients
Vinaigrette
2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
1 tablespoon Dijon mustard
1 tablespoon minced shallot
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
Salad
1 (15-ounce) can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
3 carrots, peeled and shredded
¾ cup raisins, chopped
½ cup slivered almonds
12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces
⅓ cup mint leaves, chopped
1 ½ ounces feta cheese, crumbled (⅓ cup)
Salt and pepper
Ingredients
Vinaigrette
2 tablespoons extra-virgin olive oil
1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
1 tablespoon Dijon mustard
1 tablespoon minced shallot
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
Salad
1 (15-ounce) can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
3 carrots, peeled and shredded
¾ cup raisins, chopped
½ cup slivered almonds
12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces
⅓ cup mint leaves, chopped
1 ½ ounces feta cheese, crumbled (⅓ cup)
Salt and pepper
Why This Recipe Works
Using a preheated Dutch oven provided just the right amount of heat to wilt hearty bitter greens without actually cooking them. We started by sautéing vegetables in the pot and then pulled the pot off the heat to let it cool slightly. When we added the greens, the warm vegetables slightly softened the greens and helped the entire salad retain heat longer. Finally, carefully choosing mix-ins that delivered a wide range of flavors and textures made these salads truly satisfying entrées.
Before You Begin
The volume measurement of the greens may vary depending on the variety or combination used.
Instructions
- Whisk all ingredients in bowl until emulsified.
- Toss chickpeas with 1 tablespoon vinaigrette and pinch salt in bowl; set aside. Heat oil in Dutch oven over medium heat until shimmering. Add carrots, raisins, and almonds and cook, stirring frequently, until carrots are wilted, 4 to 5 minutes. Remove pot from heat and let cool for 5 minutes.
- Add half of remaining vinaigrette to pot, then add half of greens and toss for 1 minute to warm and wilt. Add remaining greens and mint followed by remaining vinaigrette and continue to toss until greens are evenly coated and warmed through, about 2 minutes longer. Season with salt and pepper to taste. Transfer greens to serving platter, top with chickpeas and feta, and serve.
for the vinaigrette
for the salad
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