House Salad Recipe

Prepare lettuce

Remove outer wilted leaves from the iceberg head, quarter the head, then thinly slice or chop into bite-size pieces. Transfer to a large salad bowl and chill in the refrigerator while preparing other components.

Prep vegetables

Peel and julienne or grate the 2 carrots reserved for the salad (separate from the carrot used in the vinaigrette). Thinly slice the cucumber and radishes. Trim and thinly slice the green onions. Gently toss the carrots, cucumber, radish and green onions with the chilled iceberg in the bowl. Reserve bowl in refrigerator until plating.

Add fresh cilantro leaves just before plating so they retain color and brightness.

In a blender or food processor combine the peeled chopped carrot, 3 tbs extra-virgin olive oil, 2 tbs white wine vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Blend until very smooth, about 45–60 seconds. If the dressing is too thick, add 1–2 tbs water and blend again to reach a pourable consistency (should coat a spoon). Taste and adjust seasoning with more salt or vinegar if needed.

Transfer the vinaigrette to a jar and refrigerate until ready to serve (can be made up to 2 days ahead).

In a small bowl whisk together 1/2 cup plain Greek yogurt, 1 tbs fresh lime juice, 1/2 tsp lime zest, 1/4 tsp salt and 1/2 tsp honey or agave if you prefer slight sweetness. Adjust lime and salt to taste. Chill until serving. This is a thicker, cooling drizzle to contrast the vinaigrette.

Preheat oven to 400°F (200°C). After draining and rinsing 1 cup canned chickpeas, spread them on a clean kitchen towel and pat dry thoroughly. Remove any loose skins for better crunch.

Toss chickpeas with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper until evenly coated.

Spread coated 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 and crisp. For extra crunch, roast up to 40 minutes but watch to avoid burning. Remove from oven and let cool—they will crisp further as they cool.

Divide the prepared iceberg and vegetables among 4 plates or serve family-style in the chilled bowl.

Drizzle each portion with 1–2 tbs carrot vinaigrette (adjust to taste). Then add a small spoonful (about 1 tbs) of lime yogurt on top or on the side of each portion as a cooling accent.

Top each salad with approximately 1/4 cup roasted chickpea crunch, sprinkle with a few extra cilantro leaves, and finish with a grind of black pepper. Serve immediately so chickpeas remain crunchy.

Leftover vinaigrette and lime yogurt can be stored refrigerated for up to 3 days; roasted chickpeas are best consumed within 1 day to retain crispness.