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Yield: 4 to 6 large salad servings, about 1 1/4 cups dressing
Ingredients:
1 15-ounce can chickpeas, drained
1 teaspoon minced garlic
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1/2 thinly sliced red onion
1/2 teaspoon anchovy paste
Pinch cayenne
1/4 cup plus 2 tablespoons lemon juice
3/4 cup extra virgin olive oil
1/3 cup finely grated Parmesan cheese, plus more for garnishing salads if
desired
1 large head romaine lettuce, washed and dried, torn into bite size pieces
1 cup croutons
Method:
In a blender combine half of the chickpeas, garlic, salt, pepper, crushed red pepper, red onion, anchovy paste, cayenne, and lemon juice and blend until smooth. While continuing to blend, add the oil in a thin, steady stream until completely emulsified. Stir in the Parmesan cheese and adjust seasoning if necessary.
Divide the romaine between 4 or 6 large salad bowls and drizzle with the dressing to taste. Divide the remaining chickpeas among the tops of the salads and garnish with additional Parmesan cheese and croutons to taste.
This recipe was featured on the Cooking With Kids Episode of Emeril Green.
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