This is my go-to salad lately. Arugula, chickpeas, brussels sprouts, cucumbers, celery, roasted peppers, feta, pumpkin seeds, and most importantly breadcrumbs. Since I’ve been making home-made breadcrumbs in the last few months, I put them on everything and they instantly give that subtle crunch that is always welcome on any salad or pasta.
This salad has a lot of ingredients, but they are mostly staples in my fridge and pantry and you can easily add or subtract anything. What I really love about this salad is the dressing. Shallots, garlic, lemon juice, olive oil, salt and pepper. I make a big batch in the beginning of the week and let it sit in the fridge for whenever I want to use it.
1 Shallot, minced
1 Garlic clove, smashed
1 Lemon, juiced
1/2 C. Olive Oil, approx.
Salt and Pepper, to taste
1. Add lemon juice to shallots and garlic clove. Season with salt and pepper.
2. Whisk in olive oil to taste.
Note- Don’t add the garlic clove to your salad. The garlic clove is used to flavor the lemon juice and olive oil with a hint of garlic flavor. You don’t want the garlic to overwhelm the vinaigrette.