chopped salad NYT
Chopped Salad with Chickpeas, Feta, and Avocado
- 2 cups small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
- 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
- 1 firm-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
Heat oven to 350 degF. Place diced bread on a sheet pan, drizzle lightly with olive oil. Bake 10-12 min, until well toasted.
Place romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
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.
Add the avocado, feta and herbs and toss gently, adding dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.
- source: NYT cooking