Tuesday, September 07, 2004
Simple Salad: Greens and Chickpeas
It has been really warm here the last few days -- perfect weather for a simple, crisp salad
3 tablespoons champagne vinegar
4 tablespoons best quality olive oil
salt and pepper
4 cups butterleaf lettuce, torn into bite sized pieces
1 cup mixed herbs (tarragon, basil, oregano and chervil would all be good), leaves only
3 large carrots, shaved into long strips with a peeler
1 can chickpeas, rinsed and drained
2 ounces Parmesan cheese, shaved
In a small bowl, whisk together the vinegar, oil, and a pinch of salt.
Toss remaining ingredients with vinaigrette; season with salt and pepper.