In the favorite salad hierarchy, this one is definitely near the top of the list. Sometimes we forget about it for a few months, and then have a “duh” moment when we remember just how good it is. Salad greens, radicchio, roasted beets, crunchy green beans, creamy chickpeas, a little ricotta salata (for me), all tossed in a simple balsamic vinaigrette just makes for extreme lunch happiness.
Awesome Salad (original recipe here)
- 5 ounces of mixed greens (6-8 loosely packed cups)
- 1 small head radicchio, roughly chopped
- 20 green beans
- 2 medium beets (we’ve used both golden and red. It’s delicious either way)
- 1 can of chickpeas, rinsed and drained
- 1/2 cup ricotta salata, crumbled/shaved
- 1/2 c extra virgin olive oil
- 1/4 c balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
Preheat oven to 375. Wash the beets, drizzle with a little olive oil, wrap individually in aluminum foil, and place directly on the oven rack. Roast for 40 minutes to an hour, until tender. Let cool, peel, and chop into small pieces.
Fill a large bowl with ice water. Bring a large pot of water to a boil. Add the green beans to the boiling water and cook for about 1 minute. Immediately drain and place in the ice water until cool. Drain. Chop into small pieces.
Add all of the vinaigrette ingredients to a jar and shake well to combine. Adjust seasoning as needed.
Combine all of the salad ingredients, minus the cheese, in a large bowl mix well. Pour vinaigrette over and toss well. Top with crumbled ricotta and serve.