What is it about instant gratification anyway? It’s like we’ve never lost our infantile urge to have our every need satisfied RIGHT NOW. We all know that it is just not possible to lose ten pounds in one day, or to change the world in five, but there’s always that hope. And I don’t know about you, but my days seem to be springing forth and losing substance. An hour’s worth, to be exact. I need it back!
But back to the salad – if you make a batch of the balsamic vinaigrette (adapted slightly from a recipe in the March ’08 Gourmet magazine) ahead of time, this will be a simple, speedy-fast meal. I love all the Mediterranean flavors in this salad recipe- everything from the artichokes to the chickpeas calls out to me. Oh, wait, it must be time for lunch…
inspired by a recipe in Whole Foods magazine
1 15-ounce can chickpeas, drained
1 jar or can artichoke hearts, drained and halved
1 cup halved cherry tomatoes in assorted colors if you can find them
Handful of leftover steamed green beans (optional)
¼ cup thinly sliced red onion or shallot
2 cups mixed prewashed salad greens
2 tablespoons toasted pine nuts
¼ cup soft goat or feta cheese
Put 2 tablespoons dressing in a large bowl. Add the rest of the ingredients except cheese and toss gently. Add more dressing if you like. Crumble cheese over the top.
Balsamic Vinaigrette: In a food processor, pulse ¾ cup balsamic vinegar, 2 tablespoons Dijon mustard, 2 tablespoon Italian or flat-leaf parsley leaves, 2 teaspoons honey, 1 finely chopped shallot, 1 finely chopped garlic clove, and a dash of hot sauce. With motor running, slowly drizzle in ¾ cup olive oil or safflower oil until emulsified. Season with about 1/2 teaspoon fine sea salt and fresh black pepper. Keep in a jar in the refrigerator for up to 2 weeks.