Ingredients:
2 c. small milkweed pods, about 1-1 1/2" long
1 16 oz can chickpeas, drained
1/4 red onion, sliced thinly
1/4 c. crumbled feta cheese
dressing:
3 T red wine vinegar
1 T fresh basil, chopped
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 clove garlic, minced
2 T olive oil
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Preparation:
1. Scrub the milkweed pods, and boil them for 5 minutes. Shock them in ice water. Slice the stem ends off the pods and slice them in half, removing the seeds and silk.
2. Toss the milkweed pods with the chickpeas, onions, and feta cheese.
3. To make the dressing, whisk the vinegar, chopped basil, salt, pepper, sugar and garlic together in a bowl. While whisking, drizzle in the olive oil slowly, making an emulsion. Toss the salad with the dressing, and allow it to refrigerate for at least an hour before serving.
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