Recipe by: Chef James Liuzza
Introduction by: Rebecca Brumberg
With the Spring season in full swing, we began a quest for a new recipe – one for a spring salad with goat cheese specifically, because we’d been looking forward to springtime for just that reason. And as the weather grows warmer, we tend to lean away from the balsamic in our pantry and find ourselves reaching more often for its lighter cousin, red wine vinegar, and we wanted a recipe that would bring it all together.
Thankfully, Chef James was able to come to our rescue. Di Bruno Bros. own Executive Chef was quite pleased to assist us with this assignment, because he had a perfect recipe in mind. Chef was inspired by his mother for this recipe, as she used to feed a similar version of this delicious, healthy, and hardy recipe to himself and his brother on busy school nights when they played hockey and needed a quick and easy family dinner that was loved by all. From our family to yours, buon appetito.
- 1 pound of chick peas
- 1 medium red onion sliced thin
- 1\2 cup kalamata olives, pitted
- 1 tbsp chopped preserved lemon
- 1 medium carrot, shredded
- 1\4 cup freshly chopped oregano
- 1\4 cup freshly chopped parsley
- 4 oz crumbled goat cheese, like Bucheron
- Salt and pepper to taste
- For the dressing
- 3 oz Imported red wine vinegar (Fattoria)
- 6 oz DB Frutatto extra virgin olive oil
- 3 cloves of garlic, minced
- 4 filets of anchovies
- Make the dressing by rendering the anchovy filets in a sauté pan with a little of the olive oil. Add the garlic and cook lightly for 2-3 minutes. Cool slightly. In a mixing bowl, whisk together the anchovy mixture and vinegar, then whisk in the olive oil.
- Toss with the remaining ingredients, chill for one hour, serve. Serves 4-6.