Serves 4 to 6
For the dressing
1 cup chickpeas plus
½ cup can liquid (aquafaba)
¼ cup lemon juice (1 large lemon)
1 3-inch dill pickle spear or
baby dill pickle
1 tablespoon Dijon mustard
1 medium garlic clove
¼ cup extra-virgin olive oil
¼ teaspoon kosher salt
Freshly ground black pepper
For the croutons
4 large slices artisan bread
1½ tablespoons extra-virgin olive oil
1 teaspoon sweet paprika
¼ teaspoon plus pinch kosher salt
For the salad
2 romaine hearts
1 bunch Tuscan or Lacinato kale
(about 8–12 ounces)
Parmesan cheese (optional)
Lemon zest, from the lemon above
Make the dressing: In a blender, combine the chickpeas, can liquid, lemon juice, dill pickle, mustard, peeled garlic, olive oil, kosher salt, and several grinds of black pepper. Blend on high until smooth and creamy, then taste and add additional salt if desired.
Refrigerate until serving.
Preheat the oven to 400°F.
Bake the croutons: Slice the bread into .-inch cubes and measure out 3 cups. In a small bowl, mix the bread cubes with the olive oil, paprika, and kosher salt. Spread the bread on a baking sheet in a single layer, then bake for 8 to 10 minutes until golden brown and crisp.
Prepare the fresh ingredients: Wash and dry the romaine hearts and kale. Destem the kale by holding the leaf at the lowest part of the stem and pulling back to tear the leaf away from the stem.
Chop both greens into bite-sized pieces.
To serve, place the greens on serving plates or bowls, then top with croutons, dressing, Parmesan cheese shavings (optional), and a sprinkling of lemon zest.
Storage: Reserve extra dressing in the refrigerator for up to 5 days; bring to room temperature before serving.
Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.