Fry, baby, fry.
A Caesar salad is a near-perfect creation, but adding crispy chickpeas takes it over the top. Between the creamy homemade dressing, crunchy croutons, and those pan-fried chickpeas, you’ll be craving this salad every night of the week.
Pan-frying chickpeas is quicker than roasting (as I did for this flatbread), and it produces uniquely crisp, golden results. That said, there are a few things you’ll want to keep in mind. Here’s everything you need to know to guide your chickpeas to pan-fried perfection:
Dry before you fry. Canned chickpeas carry a lot of moisture, which will spit and pop when it hits hot oil (and also prevent the chickpeas from getting crisp). For the safest frying experience, rinse, drain, and then dry your chickpeas as thoroughly as possible before frying. If you have time, let them air dry on a paper towel-lined baking sheet in the fridge for 2-4 hours. If not, use a clean kitchen towel to pat them as dry as possible.
Remove the skins. This isn’t strictly necessary, but removing the chickpea skins will help the chickpeas crisp faster and stay crispy for longer. I like to let the friction of the kitchen towel rub them off when I’m drying them. It doesn’t remove all of them, but it helps a lot.
Use a deep pan. No matter how dry the chickpeas are, they’ll still pop and spit a bit in the oil. Use a high-sided pan, or even a Dutch oven, to avoid excess splatters. If you have a splatter screen for your pan, even better!
Batch it out. Crowding the whole can of chickpeas into the pan will cause them to steam instead of frying. For the best results, cook them in two batches. It might take a little longer but the results will be worth it!
Season, season, season! Any canned bean is always starving for salt, so don’t be shy with the seasoning. And make sure to give them that little extra sprinkle when they come out of the pan.
Crispy chickpeas are best fresh- as are the croutons and the dressing here- but if you have leftovers they can be stored in an airtight container for up to 3 days. Reheat in a dry pan on medium-low, just until they’re shimmery and warmed through. They’ll never return to their former full crispy glory, but they’ll still be delicious.
Enjoy!
Crispy Chickpea Caesar Salad
(Makes 4-6 servings)
For the dressing:
1 large garlic clove, finely chopped
4 tsp. fresh lemon juice, plus more as needed
3 anchovy fillets, preferably packed in oil
¼ tsp. kosher salt, plus more as needed
1 large egg yolk
½ tsp. Worcestershire sauce
¼ cup neutral oil, such as canola
3 tbsp. extra-virgin olive oil
¼ c. (1/2 oz) finely grated parmesan cheese
¼ tsp. freshly ground black pepper
Instructions
In a large bowl, combine garlic and lemon juice. Let sit 5-10 minutes.
Meanwhile, finely chop the anchovies. Add ¼ tsp. salt and continue to chop, smashing and scraping the anchovy with the side of the blade until it becomes a paste.
Add anchovy paste, egg yolk, and Worcestershire sauce to bowl with garlic and lemon and whisk until homogenous. Still whisking, slowly drizzle in both oils until fully incorporated. Whisk in parmesan and black pepper, then taste and season with additional salt and lemon juice as needed.
Store in an airtight container in the refrigerator for up to 1 day (dressing is best the first day).
For the croutons:
8 oz. white country bread, sliced ¾” thick and torn into ¾” chunks
2 tbsp. extra-virgin olive oil
½ tsp. kosher salt, plus more
Instructions
Preheat oven to 400 ° F. In a large bowl, toss ciabatta with olive oil and kosher salt. Spread onto a large rimmed baking sheet and bake until golden brown and crisp, 8-12 minutes.
Remove from oven and sprinkle lightly with more salt. Let cool on baking sheet.
For the chickpeas and salad:
1 (14.5-oz) can chickpeas
4 tbsp. extra-virgin olive oil, divided
1 tsp. kosher salt, divided
1 large romaine heart, leaves separated
1 oz parmesan, shaved
For the chickpeas and salad:
In a large colander, drain and rinse chickpeas. Spread out in a single layer on a clean kitchen towel. Top with a second clean towel and press/roll gently to remove as much moisture as possible from chickpeas. (If you can, pick off and discard as many chickpea skins as possible; this will help the chickpeas crisp up better).
In a large heavy pan, preferably at least 2 inches deep, heat 2 tablespoons olive oil over medium heat. Add half of chickpeas; season with ½ teaspoon kosher salt and gently toss to coat. Spread chickpeas out into a single layer and let cook, undisturbed, until browned on the bottom, 3-5 minutes. (Chickpeas may split and pop, causing oil to spit, so stand back. Use a splatter screen if you have one!)
Continue to cook, tossing every few minutes until crisp all over, 1-2 minutes more. Using a slotted spoon, transfer crispy chickpeas to a clean plate. Repeat with remaining chickpeas, oil, and another ½ teaspoon salt.
Arrange romaine on a large platter and drizzle with half the dressing. Top with crispy chickpeas, croutons, shaved parmesan, and freshly ground black pepper to taste. Serve with remaining dressing alongside.
Originally posted September 1, 2024.
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