Come January, a lot of food bloggers tend to shift their focus to resolution based eating. Smoothie bowls and zoodles, “bullet-proof” coffee and cashew-chia puddings. While these recipes are gorgeous to look at and no doubt über healthy, they just aren’t what we crave, especially seeing as we’re still in the dog days of winter. What we are craving? Food that’s both bold and bright tasting, spicy and vibrant. A big bowl of something satisfying to curl up with, but that won’t leave us with the carb hangovers of the holidays.
This salad is based on one I tried last time I visited Dove’s Luncheonette, a favorite of Scott and mine – the same spot that got us hooked on salsa macha. In case you haven’t detected our crush on them yet, Dove’s has one of the most interesting all-day menus in the city. Their vegetable-focused small plates are exactly the kind of post-holiday fare I’m after, even when confronted with their decadent fried chicken. Just…click the link, and you’ll understand. Go on, I’ll wait.
The version we’ve cooked up walks the line between virtuous and indulgent thanks to the avocado and creamy miso dressing. Roasted chickpeas add toothsome crunch and spice for a satisfying salad that can easily do double duty as a main or side. We promptly devoured the whole thing parked in front of the TV watching Crazy Ex-Girlfriend, and it felt just right.
Arugula and Roasted Arugula Salad
Serves 2 as an entrée or 4 as a side
For the Salad:
– 2 oz baby arugula
– 1 head broccoli, washed and chopped into florets
– 1 hass avocado, cubed
– 1/2 cup roasted, seasoned chickpeas (try this recipe)
– toasted sesame seeds to garnish
For the Dressing:
– 1 tbsp red miso
– 1 tbsp mayonnaise
– 2 tbsp grapeseed oil
– 1 tbsp rice vinegar
– 1 tbsp yuzu ponzu sauce
– 1 tbsp water
– salt and pepper to taste
Preheat your oven to 425°F. On a rimmed baking sheet, toss broccoli with oil, salt and pepper to coat. Spread in a single layer and roast for 15 minutes until browned in spots. Set aside and let cool while you make the dressing.
For the dressing, combine all the ingredients and using either a blender or immersion stick, blitz until smooth and creamy. Dressing should be the consistency of heavy cream. If it’s too thick, thin with 1 tbsp of water until it reaches the right consistency.
In a large serving bowl, gently toss the dressing with the cooled broccoli, arugula and diced avocado and chickpeas. Season with additional salt and pepper and toss again. Serve immediately, with or without Netflix.