I approach making salad as I approach most things in my life. I either have a carefully thought-out method and have planned ahead of time, or I get an impulse and figure out how to make it happen.
This was one of those stand in front of my fridge, mouth slightly wrinkled, and sort through everything I own to pull together salads.
We were going to have what we call a “picnic dinner”, which is a cute way for me to dress up the fact that I really do not want to cook. Picnics in our house are, of course, impossible. Two full-time dogs and one foster dog do not make for a relaxing experience when we try to eat outside. Our picnics, then, are coffee table picnics, which involve a spray bottle of water to keep the eager dogs at bay. Once I had pulled together quite the picnic spread, I realized I wanted a salad to accompany the rest of the “meal.”
I didn’t have a specific “vision” for a salad in mind when I started pulling things out of my fridge. However, once I had tossed these ingredients together and had a bite, I realized the resulting salad was so delicious that I would need to write down what I used so that I can make it again.
Isn’t it the absolute worst when you make something delicious, but then can’t remember how you did it? This happened to me and the very best pumpkin ice cream that I’ve ever had. My mom made this coconut-milk based pumpkin ice cream, sweetened with dates (we are sure of) and honey (we think maybe). We ate the equivalent of a pint each. The next fall, I
begged and pleaded requested that she make the same delicious ice cream, and she realized that she didn’t ever write down what she had done. We still lament the loss of that perfect bowl of pumpkin ice cream, but we don’t mind tasting out every possible iteration to try to come up with something close.
This time, I’m not going to fail to document a dish that I know I will want again – and I hope you will enjoy it as well.
Tomato, Roasted Red Pepper, and Chickpea Salad with Chevre
You will need:
- An assortment of ~1 cup of small tomatoes, different colors and sizes (I used yellow cherub tomatoes and mini red San Marzano tomatoes)
- 2/3 cup chickpeas, drained and rinsed
- 1/2 cup roasted red pepper, thinly sliced into strips
- 1/3 cup pepitas, toasted
- ~1/4 cup crumbled chevre, room temperature
- 1/2 fresh avocado. sliced
- 1/3 cup fresh parsley or arugula, optional
- Juice of 1 lime
- Good quality olive oil and balsamic vinegar
- Salt and pepper, to taste
- Combine all ingredients in a large bowl, crumbling in chevre to make sure that it evenly distributes and gently adding the avocado last. Drizzle lime juice, olive oil, and balsamic last.
- Transfer the mixture to two plates and top with sea salt and black pepper, to taste.