Archie Johnson
Course: Salad Cuisine: Mexican Prep Time: 22 minutes Cook Time: 15 minutes Total Time: 37 minutes Calories: 386kcal
Let’s get started!
– ½ cup Cubed bread – Extra-Virgin Olive oil, for drizzling – 2 bunches Romaine Lettuce, chopped – 2 radishes Thinly sliced – 1½ cups Roasted Chickpeas – ⅓ cup Shaved pecorino or Parmesan cheese* – 2 tbsps Chopped chives – 2 tbsps Toasted pine nuts – Sea salt and freshly ground black pepper
1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 2. Make the croutons. Place the bread cubes on the baking sheet, toss with olive oil and salt, and bake 10 minutes, until toasted.
3. Assemble the romaine on a platter. Drizzle with half the dressing, sprinkle with the radishes, croutons, and chickpeas, and drizzle with the remaining dressing. Top with the pecorino, chives, and pine nuts. Season with salt and pepper to taste.