Recipe from NYTimes
Ingredients
Yield:4 to 6 servings
Optional: heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
Yield:4 to 6 servings
Optional: chicken
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or ½ large) English cucumber, halved lengthwise, seeded and diced
½ cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
⅓ cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
¼ teaspoon Dijon mustard
1firm-ripe avocado, halved, pitted and diced
¾ cup diced or crumbled feta cheese (about 4 ounces)
¼ cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or ½ large) English cucumber, halved lengthwise, seeded and diced
½ cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
⅓ cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
¼ teaspoon Dijon mustard
1firm-ripe avocado, halved, pitted and diced
¾ cup diced or crumbled feta cheese (about 4 ounces)
¼ cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving
Optional: 2 cups small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
Optional: heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
Step 1
Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
Step 2
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, ½ teaspoon salt and ¼ teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, ½ teaspoon salt and ¼ teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
Optional: serve with chicken
