Kitchen Sink Junior Recipe
Romaine, mesclun, cherry tomatoes, red onions, cucumbers, chickpeas, roasted red peppers, house-pickled cauliflower and green beans, niçoise olives, feta cheese and a quartered egg with charred red onion vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Ingredients
Wash and chop the romaine lettuce and mesclun greens. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Set aside.
- 2
Prepare the Chickpeas and Peppers
In a bowl, combine chickpeas, roasted red peppers, pickled cauliflower, and blanched green beans. Mix gently.
- 3
Make the Vinaigrette
In a small bowl, whisk together olive oil, vinegar, charred red onion (from grilling or roasting), salt, and pepper to taste.
- 4
Assemble the Salad
In a large salad bowl, combine the chopped greens, prepared vegetables, and chickpea mixture. Drizzle with vinaigrette and toss gently.
- 5
Garnish and Serve
Quarter the hard-boiled eggs and arrange them on top of the salad. Sprinkle with crumbled feta and Niçoise olives. Serve immediately.
