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Leafy Salad with Roasted Carrots, Chickpea Croutons and Crunchy Seeds Recipe

Leafy Salad with Roasted Carrots, Chickpea Croutons and Crunchy Seeds Recipe

Ingredients

  • 6 heads
    Radicchio, mixed varieties such as di Chioggia, Rosa, Castelfranco
  • ½ c
    Fresh Herbs, such as Parsley, Dill and Mint, plus extra for garnish
  • 16 oz.
    Canned Chickpeas, divided use
  • ½ head
    Roasted Garlic
  • 1/3 c
    Aquafaba
  • 1 ea.
    Lime, juiced
  • 1½ tsp.
    White Balsamic Vinegar
  • 1¼ tsp.
    Black Pepper, divided use
  • 1 tsp.
    Nutritional Yeast
  • 1 tsp.
    Paprika
  • 2½ c
    Canola Oil, divided use
  • ½ lb.
    Fresh Carrots with leaves
  • ¼ tsp.
    Ground Cumin
  • ¼ tsp.
    Ground Coriander
  • ¼ tsp.
    Ground Fennel
  • Crunchy Seeds, recipe follows
  • Olive Oil, as needed
  • Kosher Salt, as needed

Preparation

Remove stems of radicchio heads, rinse leaves; dry, combine with herbs in a large bowl and set aside.

Combine 1/3 cup of chickpeas, garlic, aquafaba, lime juice, balsamic vinegar, 1 teaspoon black pepper, nutritional yeast and paprika in a blender to make dressing. Process until smooth; slowly add 1½ cups of oil to emulsify. Add salt to taste, adjust seasonings and set aside.

Trim and peel carrots, leaving ½-inch tops (reserving leaves for garnish), toss with olive oil, salt and pepper, and roast at 375°F until cooked through and charred.

Heat remaining 1 cup of oil to 350°F and fry chickpeas for 2 to 4 minutes, or until crisp, and chickpeas float to the top. Toss chickpea croutons with cumin, coriander, fennel and salt to taste.

To assemble, toss greens with dressing and plate in a serving bowl. Top with 2 to 3 carrots, chickpea croutons and crunchy seeds. Garnish with herbs and carrot tops. Makes 8 to 10 servings.

To make crunchy seeds: Toss 1/3 cup each of flax, pumpkin and sunflower seeds with 1 tablespoon of extra virgin olive oil; salt and pepper to taste. Create a paste with 4 garlic cloves, a 1-inch knob of fresh ginger root and 1 tablespoon of extra virgin olive oil. Coat seeds with garlic-ginger paste, spread onto a sheet pan and bake at 350°F for 15 minutes, or until crisp.

Executive Chef Jay Kumar | Lore, Brooklyn, New York