Tired of the tossed green salad standby but still craving fresh seasonal produce? Try this shaved springtime vegetable salad, which has a satisfying texture and lots of visual appeal. Hold off on dressing the salad until right before serving.
(Yield: 4 servings)
1 ½ cups cooked chickpeas
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 teaspoon sea salt
1 English cucumber, peeled
½ bunch asparagus (about 8 ounces), trimmed
3 radishes, sliced paper thin
1 medium carrot, peeled
2 oz hard cow’s milk cheese, shaved (optional)*
2 tablespoons apple cider vinegar
¼ teaspoon sumac
1/8 teaspoon sea salt
Few grinds of black pepper
¼ cup extra virgin olive oil
Preheat oven to 350°.
On a parchment-lined baking sheet, toss chickpeas with olive oil and salt until evenly coated. Roast until slightly crisp, about 20 minutes.
Using a peeler, peel cucumber into long strips, avoiding the seedy center.
Slice the flowering tips off asparagus and halve on a diagonal. Using a peeler, peel asparagus stalks into long strips.
Using a peeler, peel carrots into long strips.
In a large bowl, whisk together vinegar, sumac, salt and pepper; while continually whisking, slowly stream in olive oil. Add cucumber, asparagus, carrots and radishes and toss to coat evenly.
To serve, divide salad among 4 plates and top with chickpeas and cheese, if using.
*We used Alpha Tolman, a raw cow’s milk cheese from Jasper Hill Farm – available at the Union Square Greenmarket.