Recipes Nugget Markets Signature Recipes
Romanesco & Chickpea Salad with Shaved Parmesan
- Prep time
- 15 minutes PT15M
- Cook time
- 25 minutes PT25M
- Yield
- 4-6 servings
- Difficulty
This fresh, light and tangy salad has great taste and texture that are second to none!
Ingredients
- 1 pound Romanesco, cut into florets
- 1 cup canned chickpeas, rinsed and drained
- ⅓ pound parmesan, shaved
- ½ pint mixed heirloom cherry tomatoes
- 1 cup chopped parsley
- 2 cups baby arugula
- 2 lemons, juiced
- ¼ cup of California extra virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons fresh black pepper
- ½ teaspoon crushed red chili flakes
Preparation
Bring a large pot of well salted water to a boil. Prepare an ice water bath in a large bowl. Blanch the Romanesco florets in the boiling water until tender and bright green, about 3 minutes. Quickly transfer to the ice water bath to stop cooking. Remove and strain the florets as soon they are chilled.
In a large bowl, toss together the florets, chickpeas, half the cheese, tomatoes, parsley, and baby arugula. In a small measuring cup whisk together the lemon juice, oil, salt, black pepper, and crushed red pepper flakes and toss with the salad. Top with the remaining cheese.
Pair with
-
India Pale Ale
Heavier bodied and much more bitter than their English ancestors, American IPAs have very complex flavors ranging from sweet to citrus, to pine. Average alcohol by volume: 5.5-7.5%
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Hefeweizen
