Farmers' Market Salad with Arugula Hummus
for the salad:
Approx. 8 small carrots
Splash of balsamic vinegar
A few handfuls of baby spring greens
A few squeezes of lemon juice
1/2 cup cooked chickpeas
1/4 cup crumbled feta cheese
1 beet, sliced thin
Pinches of red-pepper flakes
Salt and pepper
Dollop of arugula hummus, per plate
Arugula hummus: (makes about 1.5 cups)
1 cup chickpeas, cooked and drained
1/4 cup toasted pine nuts
2 handfuls of arugula leaves
Juice of one lemon
3-4 tbsps olive oil
Salt and pepper
Roast the carrots:
Using a vegetable peeler, peel four carrots into ribbons. Slice the other four in half, lengthwise, and chop into approximately three- to four-inch pieces. Place them separately on a baking sheet; toss with olive oil, a splash of balsamic vinegar, and salt and pepper. Remove ribbons from the oven after eight to 10 minutes, until they're slightly crispy and browned on the edges. Continue to roast the others until golden brown on the outside, about 15 more minutes.
Make the hummus:
Place all ingredients in a food processor and blend. Taste and adjust seasonings to your liking.
Make the salad:
Toss the spring greens with a little olive oil, lemon juice, and salt and pepper. Add the chickpeas, feta, sliced beets, and roasted carrots to the salad. Top with a spoonful of hummus, and serve.
Stop buying carrots in bags at the grocery store, and look for locally grown ones that are smaller and thinner (multicolored if your market has them). They have a nice, tender bite and milder flavor.
These peppery little leaves bring a spicy kick. They're sold either in bunches or packed in plastic bags. Look for leaves that are vibrant in color.
For a fun pop of color, look for these chioggia beets, which a red-and-white striped. (Although, the red and gold varieties are equally delicious.) The freshest ones should be firm to the touch.
Baby Spring Salad Greens
Look for colorful, mixed baby leaves that your farm stand has packed into bags.