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Beet and Chickpea Salad With Anchovy Dressing

kept byPhil
recipe byThe New York Times
Notes: 

This is a typical Proven├žal salad. In France beets are sold already cooked, either roasted in wood ovens or steamed.

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Ingredients: 

4 large or 6 medium beets, roasted

1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas

2 tablespoons minced flat-leaf parsley

4 anchovy fillets, soaked in milk or water for 15 minutes, drained, rinsed and dried on paper towels

1 to 2 small or medium garlic cloves (to taste), peeled, green shoot removed

1 tablespoon red wine vinegar or sherry vinegar (more to taste)

1 tablespoon fresh lemon juice

1/4 cup extra virgin olive oil

Freshly ground pepper to taste


 

Comments

ArgyBargy's picture
ArgyBargy

When I realized that I had all the ingredients on hand for this, I tried it. Loved it. Thanks.

Phil's picture
Phil

That's awesome! So glad you enjoyed it.

 

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