JP tells me that the farm share from Glade Road Growing for July 11 will include cauliflower, beets and red onions, so I thought this salad might be good.
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Serves 4
Ingredients
1 cup of dried chickpeas
1 fresh bay leaf
2 large beets or 5 small ones.
1/2 cauliflower, broken into florets
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
2 cup greens (beet greens, chard, kale, arugula, tatsoi or combination thereof, coarsely chopped)
Dressing:
4 garlic cloves, smashed, peeled and chopped coarsely
2 teaspoons wholegrain prepared mustard
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1 tablespoon miso
1/8 teaspoon red pepper flakes
1. Cover chickpeas in water and bring to boil and simmer for 5 minutes. Drain and rinse and add three cups of water. Bring again to a boil, simmer for 5 minutes, turn off heat and soak for at least two hours. Rinse a second time, add three cups of water and a bay leaf. Bring to a boil and simmer for an hour or until soft.
2. Dice beets into 1 inch cubes, if large or quarter small beets. Steam for 10 minutes or until tender. Let cool and peel, unless skins are tender.
3. Steam cauliflower florets for about 7 minutes or until tender. Let cool.
4. Coat the bottom of a skillet with olive oil and heat until a bead of water evaporates. Add onions and cook until translucent. Add greens and saute for 5 minutes. Add a bit of water and steam for another 5 minutes. Take off heat.
5. Combine dressing ingredients in a small jar and stir to combine. Toss with cooked ingredients and chill in refrigerator in a wide mouth mason jar. Screw on lid and invert.
6. Divide among four bowls and serve.
If you like you can top this salad with crumbled feta cheese. You can also add walnuts, pecans or almonds, hazelnuts, pumpkin seeds or sunflower seeds.
