Hearts of Romaine with Sherry Balsamic Vinaigrette and Chickpea Sesame Purée

Hearts of Romaine with Sherry Balsamic Vinaigrette and Chickpea Sesame Purée

Mourad Lahlou

Mourad Lahlou

October 23rd, 2017

https://simplefeast.com/chefscatalog

Hearts of Romaine with Sherry Balsamic Vinaigrette and Chickpea Sesame Purée

Serves 4
1 hour 10 minutes total time
40 minutes active time
Easy

I like salads with multiple, contrasting dimensions. Here, I serve romaine hearts tossed in a sherry vinaigrette over a swoosh of rich chickpea-sesame purée. Try the purée solo as a dip; use it as a sauce for, say, grilled tuna; or thin it with a little oil, vinegar and lemon juice to make a tahini dressing for drizzling on salads or grilled chicken.

Ingredients
Garlic Purée
3 heads garlic
1 ½ cups extra-virgin olive oil

Chickpea Sesame Purée
1 cup unhulled sesame seeds
2 cups water
1 cup cooked chickpeas, preferably homemade with cooking liquid reserved
Kosher salt
½ teaspoon sherry vinegar
3 tablespoons drained labneh cheese

Sherry Balsamic Vinaigrette
1/3 cup grapeseed oil
2 ½ tablespoons sherry vinegar, preferably an aged sherry vinegar from Jerez
¼ cup minced shallots
1 ¾ teaspoons balsamic vinegar
1/8 teaspoon freshly ground black pepper

To Serve
½ preserved lemon
4 heads romaine lettuce
Kosher salt
Freshly ground black pepper
1 tablespoon toasted sesame seeds
One small wedge Mahon cheese

Directions
For the Garlic Purée
Break the heads of garlic into cloves and peel the cloves. You will need 1 ½ cups of garlic cloves.

Put the garlic cloves in a small saucepan and pour in enough oil to cover. Bring to a simmer over medium heat, and cook stirring occasionally until the garlic cloves are very soft and golden brown, 15 to 20 minutes.

Using a slotted spoon, transfer the cloves to a fine-mesh strainer and press them through. You will have about ½ cup of garlic purée. The purée can be used now. For longer storage put in an airtight container, smooth the top, and put a thin layer of olive oil (not the garlic olive oil just made) on the top. Refrigerate for up to 2 weeks.

For the Chickpea Sesame Purée
Bring the sesame seeds and water to a simmer in a small saucepan. Cook, stirring occasionally, until the seeds are very tender, 30 minutes.

Set a fine-mesh strainer over a bowl and drain the sesame seeds, reserving the cooking liquid. Put the sesame seeds, garbanzo beans, and ½ teaspoon of salt in a blender with enough of the reserved bean cooking liquid (if you started with homemade) or the reserved sesame water for the blade to turn. Pass through the fine-mesh strainer and stir in the vinegar, labneh cheese and 1 tablespoon of garlic purée. Season to taste with additional salt. This makes a generous cup of chickpea sesame purée. The purée can be stored in an airtight container and refrigerated for up to 2 days.

For the Sherry Balsamic Vinaigrette
Whisk all the ingredients together in a small bowl. This makes about ¾ cup of sherry balsamic vinaigrette.

To Serve
Cut the peel away from the flesh of the preserved lemon, trim off any pith, and cut the peel into an 1/8-inch dice.

Remove the outer leaves of the romaine heads, leaving the hearts. Trim the root end of each heart and cut in half lengthwise. Toss with the vinaigrette and season with salt and pepper, in batches as needed. (You will need about 2 tablespoons of vinaigrette per serving).

Spoon about 2 tablespoons of the chickpea sesame purée on to each plate and top with the dressed romaine hearts. Using a peeler, shave pieces of the Mahon cheese over the top and sprinkle with the diced preserved lemon and the toasted sesame seeds.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • Garlic Purée
  • 3 heads garlic
  • 1 ½ cups extra-virgin olive oil
  • 1 cup unhulled sesame seeds
  • 2 cups water
  • 1 cup cooked chickpeas, preferably homemade with cooking liquid reserved
  • Kosher salt
  • ½ teaspoon sherry vinegar
  • 3 tablespoons drained labneh cheese
  • 1/3 cup grapeseed oil
  • 2 ½ tablespoons sherry vinegar, preferably an aged sherry vinegar from Jerez
  • ¼ cup minced shallots
  • 1 ¾ teaspoons balsamic vinegar
  • 1/8 teaspoon freshly ground black pepper Ingredients
  • ½ preserved lemon
  • 4 heads romaine lettuce
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon toasted sesame seeds
  • One small wedge Mahon cheese
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