Homemade Caesar Salad with Roasted Chickpeas
Ingredients
- 3 cloves fresh garlic, minced
- 1 heaping TBSP Dijon mustard
- About 3 TBSP freshly squeezed lemon juice
- Salt and pepper to taste
- Anchovy paste: 1-2 teaspoons, or to taste
- ½ cup extra virgin olive oil plus e
- 1 egg yolk or 1 TBSP mayonnaise if you prefer not to use a raw egg yolk
- About 2-3 large heads Romaine lettuce, washed, and sliced into bite sized pieces
- ½ cup Parmesan Reggiano or Pecorino Romano cheese; grated and divided
- 1 can garbanzo beans, rinsed drained and dried well
- Grilled chicken, salmon or shrimp
To make the dressing:
- Place a damp paper towel down on the counter to help keep the bowl in place.
- In a medium size bowl whisk together: minced garlic, Dijon, lemon juice, anchovy paste, ¼ cup of the grated Parmesan cheese and season well with salt and pepper.
- Add the olive oil in a slow thin stream while whisking the whole time to incorporate and emulsify the ingredients.
- Whisk in the egg yolk or mayo just until incorporated and smooth and creamy.
- Check for seasonings and enjoy on your favorite salad.
To make the roasted chickpeas:
- Heat oven to 400 degrees F.
- Toss rinsed and dried chickpeas in about 1 TBSP olive oil and season with salt and pepper.
- Roast chickpeas in oven for about 30-40 minutes until crunchy.
To make the Caesar salad:
- Add the lettuce to a large serving bowl.
- Drizzle about 2/3 of the dressing onto the lettuce and toss well to coat.
- Add the roasted chickpeas and toss again, adding more dressing as needed.
- Season with salt and pepper if desired and top with the remaining ¼ cup grated cheese.
- Top with cooked protein of choice.
- Enjoy!
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Recipe by Elizabeth Jackowitz Instagram: @a.littlehealthier |
