courtesy of America’s Test Kitchen
Lightly wilted bitter greens combined with hearty chickpeas and a bright dressing make for a fresh, invigorating bitter greens salad. Using a preheated Dutch oven provided just the right amount of heat to wilt the bitter greens without actually cooking them. Sautéing carrots, raisins, and almonds in the pot softens the carrots and toasts the almonds. The residual warmth slightly softened the greens when added and helps the entire salad retain heat longer. Protein-packed chickpeas and briny feta cheese made this salad a truly satisfying entrée.
Serves 4
*The volume measurement of the greens may vary depending on the variety or combination used.
Lemon Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grated lemon zest plus 6 tablespoons juice (2 lemons)
- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallot
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon pepper
Bitter Greens Salad
- 1(15-ounce) can chickpeas, rinsed
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 3 carrots, peeled and shredded
- ¾ cup raisins, chopped
- ½ cup slivered almonds
- 12 ounces (10–12 cups) bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces
- ⅓ cup fresh mint leaves, chopped
- 1½ ounces feta cheese, crumbled (⅓ cup)
- For the vinaigrette: Whisk all ingredients in a bowl until emulsified.
- For the salad: Toss chickpeas with 1 tablespoon vinaigrette and pinch salt in a bowl; set aside. Heat oil in a Dutch oven over medium heat until shimmering. Add carrots, raisins, and almonds and cook, stirring frequently, until carrots are softened, 4 to 5 minutes. Remove pot from heat and let cool for 5 minutes.
- Add half of the remaining vinaigrette to the pot, then add half of the greens and toss for 1 minute to warm and wilt. Add remaining greens and mint followed by remaining vinaigrette and continue to toss until greens are evenly coated and warmed through, about 2 minutes longer. Season with salt and pepper to taste. Transfer greens to serving platter, top with feta and chickpeas and serve.
