House Greens Recipe

Dry and season chickpeas

Preheat oven to 400°F (200°C). Spread the drained chickpeas on a clean kitchen towel or paper towels and dry thoroughly by patting and rolling until most moisture is removed.

Toss dried chickpeas with 1 teaspoon olive oil, 1/2 teaspoon smoked paprika and 1/4 teaspoon salt until evenly coated.

Spread chickpeas in a single layer on a rimmed baking sheet lined with parchment. Roast for 25–35 minutes, shaking the pan every 8–10 minutes, until chickpeas are golden brown and crisp. Remove from oven and let cool; they will crisp further as they cool.

Roast beet: Preheat oven to 400°F (200°C) if not already hot. Wrap beet in foil with a drizzle of olive oil and a pinch of salt, or place on a baking sheet. Roast for 45–60 minutes until fork-tender. Let cool, peel, and cut into 1/4-inch wedges.

Make sieved egg: Place two large eggs in a saucepan and cover with cold water. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath for 5 minutes. Peel shells. Using a fine-mesh sieve, press the cooked eggs through to produce a smooth, finely grated/sieved egg texture. Reserve separately the pale yolk and white sieves if you prefer textural contrast; total about 2 tbsp each.

In a small bowl or jar, whisk together 3 tbsp champagne vinegar, 1 tsp Dijon mustard, and 1 tsp honey until combined.

Slowly whisk in 6 tbsp extra-virgin olive oil in a steady stream until emulsified. Stir in 1 tbsp finely chopped fresh tarragon, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If the vinaigrette is too sharp, add a little more olive oil or 1/2 tsp more honey; if too flat, add 1/2 tsp more vinegar.

Thinly shave the shallot into rings or thin half-moons. If desired, soak the sliced shallot in cold water for 5 minutes to soften the bite, then drain and pat dry.

Place 6 cups mixed baby lettuces in a large bowl. Add roasted beet wedges and toss gently with about 2–3 tablespoons of champagne-tarragon vinaigrette to lightly coat the greens (reserve remaining vinaigrette for plating).

Arrange dressed greens on two plates or one large platter. Scatter shaved shallots over the top, then dot with sieved egg (use both yolk and white sieved textures) distributed evenly across the salad.

Sprinkle the cooled crispy chickpeas over the salad for crunch. Finish with the remaining vinaigrette drizzled sparingly over the top, a final pinch of salt (if needed) and 1/4 tsp freshly ground black pepper. Garnish with the reserved tarragon leaves.

Serve immediately so the chickpeas stay crisp.