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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Kingsley Eke
[email protected]This salad was a hit at my last potluck! Everyone loved the unique flavor combination. I will definitely be making it again for my next party.
Johnny Perez
[email protected]I'm not a big fan of pickled mushrooms, but I was pleasantly surprised by this salad. The other ingredients really balanced out the tanginess of the mushrooms. I would definitely make this salad again.
beau bradbury
[email protected]This salad is a refreshing and flavorful twist on the classic chickpea salad. The pickled mushrooms add a tangy and savory flavor that pairs perfectly with the creamy avocado and crunchy red onion. I will definitely be making this salad again!
Painter Working
[email protected]This salad is a great way to use up leftover pickled mushrooms. I also love that it's a healthy and filling salad that's perfect for lunch or dinner.
Samuel Bishwokarma
[email protected]Overall, this salad was a good experience. The pickled mushrooms were a nice touch and the chickpeas added a lot of protein. However, I found the dressing to be a bit bland. I think I'll try adding some lemon juice or vinegar next time.
shadokht Jahan
[email protected]This salad was a bit too tangy for my taste. The pickled mushrooms were very overpowering and I couldn't really taste the other ingredients. I think I'll try making it again with less pickled mushrooms.
Jamal Khan
[email protected]I followed the recipe exactly and the salad turned out great! The pickled mushrooms were the star of the show, they added a wonderful depth of flavor. I also really liked the creamy avocado and crunchy red onion. This salad is a keeper!
Abdul Al Mamun
[email protected]This salad is amazing! The combination of pickled mushrooms, chickpeas, and avocado is perfect. I love the tangy dressing and the crunch of the red onion. I will definitely be making this salad again!
ryan khan
[email protected]Easy to make and so delicious! I've made this salad several times now and it's always a hit. The pickled mushrooms add a unique and flavorful touch. I also love that it's a healthy and filling salad that's perfect for lunch or dinner.
Luz Piña
[email protected]This salad is a delightful explosion of flavors and textures! The tangy pickled mushrooms and crunchy chickpeas pair perfectly with the creamy avocado and crisp red onion. I love the addition of fresh herbs, which add a pop of brightness. I highly re