Blomkålssalat med stegte kikærter

Martha par rå blomkål med kogte grønne bønner og ristede kikærter til en tilfredsstillende endnu sunde side skålen.

Kilde: Martha Stewart’s Cooking School, Episode 505

Serverer 6 til 8

Udbytte

ingredienser

2 kopper kogte kikærter, skyllet og drænet
1/4 kop ekstra jomfru olivenolie
Kosher salt og friskmalet peber
1/2 pund grønne bønner, trimmet og halveret på bias
1 spsk fuldkornet Dijon sennep
Klip af safran tråd
1 tsk honning
Kniv af sukker
Juice af 1 citron
1/2 kop saflorolie
1 hoved blomkål, tyndt skåret
1 flok flad-persille, blad plukket
1/2 kop tørrede currants

Kørselsvejledning

1.

Forvarm ovnen til 450 grader. Placer kikærter på et papirhåndklædeforet bagplader; lad stå 10 minutter. Hæld olivenolie på et andet ristet bageplade og anbring ovnen, indtil olien er varm, ca. 3 minutter. Tilsæt kikærter til varmt bageplade og spred i et enkelt lag. Roast indtil kikærter er dyb gyldenbrun og skarp, 12 til 15 minutter. Med en slidsesked overføres til et andet papirhåndklædeforet bagplader til afløb. Sæson med salt.
2.

Forbered et isbad sæt til side. Bring en lille gryde saltet vand til kog. Tilsæt grønne bønner og kog indtil lyse grønne og sprøde ømme, ca. 4 minutter. Overførsel til isbad; Lad afkøle helt. Afløb på en papirhåndklædeforet plade.
3.

I en lille skål, visp sammen sennep, safran, honning og sukker, indtil det er godt kombineret. Pisk i citronsaft. Mens whisking drysses langsomt i saflorolie indtil godt kombineret. Sæson dressing med salt og peber.
4.

I en stor skål kombineres kikærter, grønne bønner, blomkål, persille og ribs. Drizzle dressing over salat, kaster godt at kombinere. Sæson med salt og peber.

One Comment

Ayden
27.04.2023 @ 04:46

As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:

Marthas raw cauliflower with cooked green beans and roasted chickpeas is a satisfying yet healthy side dish. This recipe serves 6 to 8 people and requires the following ingredients: 2 cups of cooked chickpeas, rinsed and drained, 1/4 cup of extra-virgin olive oil, kosher salt and freshly ground pepper, 1/2 pound of green beans, trimmed and halved on the bias, 1 tablespoon of whole-grain Dijon mustard, a pinch of saffron threads, 1 teaspoon of honey, a knife-tip of sugar, juice of 1 lemon, 1/2 cup of safflower oil, 1 head of cauliflower, thinly sliced, 1 bunch of flat-leaf parsley, leaves picked, and 1/2 cup of dried currants.

To prepare the dish, preheat the oven to 450 degrees Fahrenheit. Place the chickpeas on a paper towel-lined baking sheet and let stand for 10 minutes. Pour olive oil on another rimmed baking sheet and place in the oven until the oil is hot, about 3 minutes. Add the chickpeas to the hot baking sheet and spread in a single layer. Roast until the chickpeas are deep golden brown and crisp, 12 to 15 minutes. Using a slotted spoon, transfer to another paper towel-lined baking sheet to drain. Season with salt.

Prepare an ice bath and set aside. Bring a small pot of salted water to a boil. Add the green beans and cook until bright green and tender-crisp, about 4 minutes. Transfer to the ice bath; let cool completely. Drain on a paper towel-lined plate.

In a small bowl, whisk together the mustard, saffron, honey, and sugar until well combined. Whisk in the lemon juice. While whisking, slowly drizzle in the safflower oil until well combined. Season the dressing with salt and pepper.

In a large bowl, combine the chickpeas, green beans, cauliflower, parsley, and currants. Drizzle the dressing over the salad, tossing well to combine. Season with salt and pepper.