lunch · vegetarian
Sicilian chop with crisp sourdough
Chopped escarole with crisp chickpeas, artichokes, olives, sun-dried tomatoes and golden sourdough croutons, topped with ricotta salata and a red wine vinaigrette.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
Contains milk and wheat.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Wash the escarole in a basin of cold water, lifting the leaves out so the grit stays behind. Dry well, trim off the tough base and chop into bite-size pieces.
-
2
Blot the chickpeas dry. Warm half the olive oil in a skillet over medium-high heat and cook the chickpeas for 7–9 minutes, shaking the pan now and then, until the outsides firm up.
-
3
Quarter the artichokes, halve the olives and slice the sun-dried tomatoes thin. In a large bowl, whisk the remaining oil with the red wine vinegar.
-
4
Heat the oven to 200°C (400°F). Cut the sourdough into ½-inch cubes and bake on a tray for 8–10 minutes, until dry and golden. Leave them to cool on the tray.
-
5
Toss the escarole, artichokes, olives and tomatoes in the dressing. Just before serving, add the chickpeas and croutons and crumble the ricotta salata over the top.
