Grilled Romaine & Radicchio Salad with Charred Carrot Dressing
4 slices thick cut sourdough bread
1 head romaine lettuce
1 head radicchio
salt and pepper
¼ cup extra virgin olive oil or garlic oil
1, 15 ounce can garbanzo beans (chickpeas)
1 tablespoon extra virgin olive oil
1 teaspoon cumin
⅛ teaspoon sea salt
⅛ teaspoon black pepper
Charred Carrot Dressing
1 cup carrots, chopped
1 cup red bell pepper, chopped
3 large garlic cloves
2 tablespoons extra virgin olive oil
2 teaspoons harissa
¼ teaspoon sea salt
¼ teaspoon black pepper
In a pan over medium-high heat, warm the olive oil. Cut the romaine and radicchio lengthwise into four pieces. Using a pastry brush, thoroughly coat the sourdough and lettuce in olive oil. Season with salt and pepper to taste.
Add oil to a large skillet over medium heat. Working in batches, add bread and lettuces and cook until charred on all sides, about 6 minutes.
To put a salad together, lay one slice of grilled bread on a plate, add a handful of romaine and radicchio, drizzle with carrot sauce, and sprinkle with chickpeas.
Preheat the oven to 425°F. Rinse and drain garbanzo beans. Toss with a tablespoon of olive oil and pat dry. Lay out on a parchment-lined cookie sheet and roast for 20 to 25 minutes, stirring every 10 minutes until golden brown and crisp. Remove from the oven, add cumin, sea salt, and black pepper, then serve immediately.
Chickpeas may also be cooked in a skillet over medium-high heat for 10 minutes, then seasoned with cumin, salt, and pepper.
In a skillet, heat olive oil on medium-high. Remove garlic skins. To the skillet, add carrots, red bell peppers and whole garlic cloves. Cook until veggies are soft (about 10 minutes).
In a high-powered blender or food processor, combine the carrots and remaining olive oil. Add harissa, salt, and pepper to the blender along with half a cup of water. Blend on high until smooth, adding more water as needed.
Dressing can be eaten cold or heated up in a saucepan.