Josephina's Chopped Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a re-creation of a salad I like to order for Saturday brunch before a 2:00 pm performance at Lincoln Center in NYC. Josephina's is a cafe on the other side of Broadway, one of many restaurants in the area frequented by Lincoln Center patrons. Ingredients:
3 ounces romaine lettuce (1 bag) |
2 cups cherry tomatoes or 2 cups grape tomatoes, halved |
1 cucumber, seeded and chopped |
1 large carrot, chopped |
1 (15 ounce) can garbanzo beans, drained |
6 ounces feta cheese, crumbled |
1/4 cup pumpkin seeds, toasted |
1 small avocado, chopped |
3 tablespoons fresh thyme, minced |
1 large lemon, juice and zest of |
2 tablespoons olive oil |
salt and pepper, to taste |
1 cup garlic-flavored croutons (optional) |
Directions:
1. Chop 2/3 of romaine lettuce. Toss with tomatoes, cucumber, carrot, garbanzo beans, feta cheese, pumpkin seeds and avocado.
2. Blend or whisk together lemon juice and zest, olive oil, thyme, salt and pepper. Pour over salad and toss to coat.
3. Arrange remaining lettuce leaves on a large plate or bowl. Arrange tossed salad on top of lettuce and add croutons to serve.
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