2 tablespoons smooth (Dijon) mustard
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil
2 cups Canola oil
1 cup (preferably low sodium) cooked chickpeas, drained, rinsed and dried
1 teaspoon Cayenne
1 medium hot house cucumber, peeled and cut into ½ inch dice
2 medium heads radicchio cored, leaves removed and torn into bite size pieces
½ small head red cabbage, cored and shredded
1 cup arugula leaves
2 endives, trimmed, leaves removed and halved lengthwise
2 Fuji or Royal Gala apples, cored, quartered and cut into ¼ inch slices
Cracked black pepper
Make the dressing: In a large bowl, whisk together the mustard, lemon juice and vinegar. Whisk in the olive oil and a splash of water. Taste for seasoning. Set aside.
Fry the chickpeas: In a medium pot, heat the Canola oil to 350 F. Spoon the Cayenne into a strainer. Towel dry any moisture from the exterior of the chickpeas and use a slotted spoon to add the chickpeas carefully to the oil. Fry in batches until crispy, 3-4 minutes. Transfer to a baking sheet fitted with a kitchen towel. Season with salt and an even light “dusting” of the cayenne.
Assemble the salad: When ready to serve, toss the cucumber, radicchio and cabbage together in the bowl and stir to coat with the dressing. Gently toss in the arugula, endive and apples. Season with salt and cracked black pepper. Transfer the salad to a platter (or individual plates). Sprinkle with chickpeas.
Tips to turn this into a whole meal:
Roasted chicken breast: Roast some chicken breasts with the skin on until they are cooked through and then slice and serve warm with the salad coated with a little of the remaining dressing. That crispy skin really adds the richness this salad needs.
Seared (or grilled) Hanger or skirt steak is great with this salad. I cook and allow the meat to “rest” for a bit then slice and serve warm with the salad. I love to put a little Cayenne on the steak before cooking to give the dish a little heat…
Seared (or grilled) shrimp: one of my favorite things to add to this salad. I buy a “U10” size peeled and deveined shrimp. If you want to pack in even more flavor, marinate the shrimp in some grated fresh ginger and garlic before cooking.
Want something outside the box? Sear a small pork chop until cooked through and drizzle with a spoonful of the salad dressing. Let it rest and then slice and serve on top of the salad.
Photo Credit: Michael Chatman