AVOCADO CAESAR SALAD WITH CRISPY CHICKPEAS
My sister, Jenny, lives on an avocado grove outside of San Diego, and when we visit her, breakfasts look something like this: a just-picked ripe avocado with a dash of lime juice, a soft tortilla and a few slices of her oranges from the trees around back. I’m not going to lie, quarantine in Upstate New York isn’t terrible, but I’m pretty sure Californians have it best right now.
In these lean times--when trips to the store are sparse and we can’t yet pick a thing from our yard, something fresh and green feels like an absolute treasure--especially creamy California Avocado. I’m working harder than ever to keep green things on my family’s plate during quarantine, and there’s one sure way to make sure it’s a win for us--top it with avocado. It was one of both my kids’ first foods, ripe and smashed with a fork and a tiny pinch of Himalayan pink sea salt; they were eager eaters, but especially for that.
This earthy, satisfying bowl you see below is an adult-brand version of the meal I’d feed my kids (you know the kind-- little separate piles on their plate). For me and my husband, it’s a giant toss up, Caesar-Salad style, with avocado on top for a satisfying fix that will hold us over until the next heaping plate of pasta (Such is quarantine life!).
We hope you’re staying well, and safe, and here’s to more green plates in all our futures. Recipe, below.
RECIPE, BELOW
Avocado Caesar Salad with Crispy Chickpeas
PREP TIME: 35 MINUTES
TOTAL TIME: 35 MINUTES
SERVES 4
FOR THE DRESSING:
2 LARGE CLOVES OF GARLIC, MINCED
6 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 TABLESPOONS RED WINE VINEGAR
2 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE
1 TEASPOON DRIED MUSTARD OR DIJON
½ TEASPOON FINE SEA SALT
½ TEASPOON WORCESTERSHIRE SAUCE
1 EGG YOLK, OR ½ RIPE CALIFORNIA AVOCADO, FINELY SMASHED
CRISPY FENNEL CHICKPEAS:
1 15.5 OZ CAN CHICKPEAS, DRAINED AND AIR-DRIED
EXTRA VIRGIN OLIVE OIL, PLUS FOR DRIZZLING
1 TEASPOON FENNEL SEED
FLAKY SALT, SUCH AS MALDON
FRESHLY GROUND PEPPER
1 TO 2 LARGE, OR 4 SMALL RADISHES, OR A COMBINATION, THINLY SLICED
1 HANDFUL OF HERBS, SUCH AS DILL, PARSLEY, ROSEMARY OR A COMBINATION
FOR THE SALAD:
1 1/2 TO 2 RIPE CALIFORNIA AVOCADOS, PEELED, PITTED AND SLICED
1 POUND FRESH BRUSSELS SPROUTS, CLEANED AND FINELY SHREDDED
1 TO 2 HANDFULS SMALL KALE LEAVES (IF AVAILABLE)
1 SMALL BUNCH FLAT-LEAF PARSLEY, FINELY CHOPPED
AGED PARMESAN CHEESE, FOR GRATING
COMBINE THE DRESSING INGREDIENTS AND SHAKE VIGOROUSLY IN A JAR OR AN UPRIGHT BLENDER UNTIL WELL COMBINED. SET ASIDE.
MEANWHILE, PAT DRY ANY EXCESS MOISTURE FROM THE CHICKPEAS. HEAT THE OLIVE OIL IN A CAST-IRON SKILLET OVER HIGH HEAT. ADD THE CHICKPEAS AND FENNEL SEED AND COOK, TOASTING, UNTIL CRISPY AND LIGHTLY BROWN. SEASON GENEROUSLY WITH SALT AND PEPPER—THEY SHOULD BE SEASONED ENOUGH TO BE A TASTY SNACK ON THEIR OWN. SET ASIDE.
ADD A SPLASH OF DRESSING TO A DEEP BOWL, AND ADD ALL THE BRUSSELS SPROUTS AND KALE AND TOSS TO COAT. DIVIDE BETWEEN FOUR BOWLS, AND TOP EACH WITH AVOCADO, CRISPY CHICKPEAS AND A GENEROUS SPRINKLING OF SHAVED PARM. SERVE WITH ADDITIONAL LEMON, IF DESIRED.
PREP TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
SERVES 4 TO 6
IF YOU’RE NOT FEELING CRISPY CHICKPEAS—AND I SUGGEST YOU TRY THEM AT LEAST ONCE (ON THIS SALAD, OR EVEN AS A SNACK ON THEIR OWN)—TRY CROUTONS INSTEAD. HERE’S HOW TO MAKE THEM:
A CROUTON TUTORIAL:
Cut 4 thick slices of whole-grain, sourdough, rye bread or baguette into cubes (leaving the crust on). Heat 2 tablespoon olive oil in a small skillet over medium heat. Toss the bread cubes in the oil, turing with tongs or a spatula to toast on all sides, about 4 minutes. Season with salt and pepper (don’t skip this step! You’ll see). Transfer to a plate to cool completely before tossing in your soup or salad.
TO STORE: Store completely cooled croutons in an airtight container at room temperature for up to three days.
This post is sponsored by the California Avocado Commission. All opinions are my own. Images belong to Sarah Copeland, and should not be pinned or posted without attribution. **
Photos + Styling // SARAH COPELAND
Chickpea image // HARRISON LUBIN