PICKLED MUSHROOM AND CHICKPEA SALAD
Steps:
- Pour the wine and vinegar into a flameproof casserole. Add the garlic, bay leaves, and peppercorns. Season with salt and bring to a boil over high heat. Lower the heat and simmer for about 10 minutes. Lower the mushrooms into the liquid, raise the heat, return the liquid to a boil, and cook for 2 minutes. Remove the mushrooms from the liquid using a slotted spoon and let them dry on a clean towel. Drain the cooking liquid and reserve the solids. When dry, transfer the mushrooms to a glass jar. Add the reserved bay leaves, peppercorns, and garlic. Fill the jar with olive oil until the mushrooms are completely covered, then seal the jar and store it in the refrigerator. The mushrooms will be ready to serve after they have been infused for 24 hours but will gain more flavor over a few days. Drain the chickpeas. Transfer them to a pot and cover by twice their volume with cold water. Generously salt the water and add the rosemary and garlic. Bring to a boil over high heat, then lower the heat and simmer for about 1 hour, until cooked through but still firm. Remove from the heat and allow the chickpeas to cool in the cooking liquid, then drain them. Pick out and discard the garlic and rosemary sprig. Assembly: Transfer the drained chickpeas to a bowl. Remove the mushrooms from the oil and add them to the bowl along with the cherry tomatoes. Toss with 2 teaspoons of the oil from the jar, season with salt and pepper, and toss thoroughly but gently. VINO This light dish calls for the smoothest of all Piemontese wines, a Dolcetto. Either a young or an aged one will work well here.
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ravi kumara
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy dressing.
Dev Yadav
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this salad. The dressing was so flavorful that it masked the taste of the mushrooms.
Zubair Abbasi2525 Zubair Abbas I25
[email protected]This salad is a great way to use up leftover vegetables. I had some leftover roasted mushrooms and chickpeas, and this was a great way to use them up.
Edna Kakariba
[email protected]I loved the combination of flavors and textures in this salad. It's a great dish to serve at a party or potluck.
Mr Prodip
[email protected]The salad was easy to make and the ingredients were easy to find. I would definitely make it again.
Nahid Zaman
[email protected]This salad is a bit bland. I would recommend adding some more spices or herbs to give it more flavor.
KingJR theMusic
[email protected]I found the dressing to be a bit too sweet for my taste. I would recommend using less honey or maple syrup.
Md Tarikul
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutritious ingredients like chickpeas, mushrooms, and fresh herbs.
Sk Hamidul Khan
[email protected]I love the crunch of the chickpeas and the pickled mushrooms. They add a nice texture to the salad.
Sadke Khan
[email protected]This salad is perfect for a light lunch or dinner. It's also a great side dish for grilled meats or fish.
Arham Uhanshs
[email protected]I added some grilled chicken to this salad for a heartier meal. It was a great addition, and I would definitely recommend it.
Awas Malik
[email protected]This salad is a great way to use up leftover pickled mushrooms. I always have a jar of them in my fridge, and this is a quick and easy way to turn them into a delicious meal.
Ogbonna Onyia
[email protected]I love the tangy and slightly sweet dressing that coats the salad. It perfectly complements the earthy flavor of the mushrooms and the nutty flavor of the chickpeas.
MD. MASHUD RANA
[email protected]This pickled mushroom and chickpea salad is a delightful dish that is both refreshing and flavorful. The combination of pickled mushrooms, chickpeas, and fresh vegetables creates a symphony of textures and tastes that will tantalize your taste buds.