with Herbed Chickpeas, Caramelized Shallot & Balsamic Vinaigrette
We love a good Caprese salad but wanted a bigger, better dinner-worthy version. Here, fresh spinach provides a leafy base with sweet pops of caramelized shallots throughout. Crisp roasted chickpeas and garlicky ciabatta croutons up the crunch factor. Of course, it wouldn’t be Caprese without tomatoes and fresh mozzarella, and here they’re fork-friendly bite-size! And a creamy balsamic dressing ties it all together with Caprese's characteristic flair.
Allergens
Utensils
Tags
Chickpeas
1 unit
Ciabatta
1 unit
Balsamic Vinegar
5 teaspoon
Spinach
5 ounce
Beef Tenderloin Steak
10 ounce
Italian Seasoning
0.5 tablespoon
Grape Tomatoes
4 ounce
Mayonnaise
1 tablespoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 teaspoon
Shallot
1 unit
Fresh Mozzarella
4 ounce
Cooking Oil
2 teaspoon (tsp)
Olive Oil
6 tablespoon (tbsp)
Sugar
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut shallot into ½-inch-thick wedges.
Toss chickpeas and shallot on a baking sheet with a drizzle of oil, half the Italian Seasoning (all for 4), salt, and pepper.
Roast on top rack until chickpeas are golden and tender and shallot is caramelized, 18-20 minutes. (You’ll add more to the sheet after 11 minutes.)
Meanwhile, wash and dry produce.
Halve tomatoes. Dice mozzarella into ½-inch cubes.
Place tomatoes in a small bowl; toss with vinegar, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt.
Pat beef* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add beef; cook to desired doneness, 4-7 minutes per side.Turn off heat; transfer to a cutting board.
Halve ciabatta lengthwise; cut into ¾-inch strips. Tear strips into rough cubes. Transfer to a large bowl; toss with 2 TBSP olive oil (4 TBSP for 4 servings), garlic powder, salt, and pepper.
Once chickpeas and shallot have roasted 11 minutes, remove from oven and push to one side of sheet; carefully add croutons to empty side. (For 4, add croutons to a second sheet; toast on middle rack.) Return to top rack until golden and crispy, 7-9 minutes. Wipe out bowl.
Carefully transfer everything to bowl used to season croutons to cool.
Remove tomatoes from bowl and set aside, leaving marinade behind.
Whisk half the mayonnaise and half the mustard into marinade until smooth. (For 4 servings, use all the mayonnaise and mustard.)
Slowly whisk in 4 TBSP olive oil (8 TBSP for 4), drizzling a little bit at a time, until creamy. Season with salt and pepper. Reserve 1½ TBSP dressing (3 TBSP for 4) for serving.
Add spinach to bowl with cooled chickpeas, shallot, and croutons. Toss with remaining dressing until evenly coated.
Divide salad between plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with salt and pepper. Serve.
1310
kcal
Calories
84
g
Fat
20
g
Saturated Fat
74
g
Carbohydrate
27
g
Sugar
10
g
Dietary Fiber
55
g
Protein
140
mg
Cholesterol
1350
mg
Sodium
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