Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing

Name: Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
Ingredients: 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; 1/2 teaspoon, ground cumin; 1/2 teaspoon, ground coriander; 1/4 teaspoon, smoked paprika; 1/4 teaspoon, cayenne pepper; 1/4 teaspoon, salt; 1/4 teaspoon, pepper; 1 (15-ounce) can, chickpeas, rinsed; 1 tablespoon, extra-virgin olive oil; 3 , carrots, peeled and shredded; 3/4 cup, raisins, chopped; 1/2 cup, slivered almonds; 12 ounces (10–12 cups), bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces; 1/3 cup, mint leaves, chopped; 1 1/2 ounces, feta cheese, crumbled (1/3 cup); , Salt and pepper

Side Dishes
Vegetables
Salads

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2017

For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

SERVES 4

TIME 40 minutes

Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing

A cookbook recipe exclusively for All-Access members from The Complete Salad Cookbook

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