Food & Cooking Recipes Salad Recipes Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Servings: 4 The elements can be arranged on a platter for a composed salad or tossed together in a bowl for a traditional one. Ingredients For the Broccoli 2 small heads broccoli, trimmed and cut into large florets 3 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper For the Chickpeas 2 tablespoons extra-virgin olive oil 1 shallot, thinly sliced 1 can (15 ounces) chickpeas, drained and rinsed Coarse salt 1 teaspoon sherry vinegar For the Goat Cheese Puree ½ cup (3 ½ to 4 ounces) fresh goat cheese 2 tablespoons water 2 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar For the Vinaigrette 2 tablespoons Dijon mustard 1 tablespoon plus 1 teaspoon sherry vinegar ½ teaspoon honey ½ teaspoon coarse salt ¼ cup extra-virgin olive oil For the Assembly 1 head romaine lettuce (or 2 hearts romaine), leaves separated Candied Walnuts, or 1 cup toasted walnuts Directions Make the broccoli: Preheat oven to 450 degrees. Toss broccoli with oil, and season with salt and pepper. Spread on a rimmed baking sheet, and roast until broccoli begins to soften and brown, about 15 minutes. Make the chickpeas: Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add vinegar, and cook until liquid has evaporated, about 1 minute. Make the goat cheese puree: Combine all ingredients in a food processor, and puree until smooth, scraping down sides once. Puree can be refrigerated for up to 1 day. Make the vinaigrette: In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady stream, whisking constantly until emulsified. To assemble: Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette. Arrange on a platter with chickpeas and walnuts. Serve with puree and additional vinaigrette on the side. Originally appeared: Martha Stewart Living, July 2009 Rate It PRINT