Raw Boston Lettuce Salad with Warm Chickpeas

Name: Raw Boston Lettuce Salad with Warm Chickpeas (Insalata Cotta e Cruda di Ceci e Capuccina)
Yield: For 4 persons
Cuisine: Italy
Ingredients: Salt; 3 tablespoons extra virgin olive oil; Black pepper ground fresh; 1 tablespoon red wine vinegar; 1 head of Boston lettuce; 1 cup drained canned chickpeas or ⅓ cup dried chickpeas, soaked overnight and boiled; 1 cup drained canned chickpeas or ⅓ cup dried chickpeas, soaked overnight and boiled

Insalata Cotta e Cruda di Ceci e Capuccina

Preparation info

For
4
persons

Difficulty
Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

About

Ingredients

1 head of Boston lettuce
1 cup drained canned chickpeas or ⅓ cup

Europe
Italy
Gluten-free
Mediterranean
Vegan

Method

Detach the leaves of the lettuce from their head, discarding any blemished ones. Wash them in cold water, shake thoroughly, and dry in a cloth towel or in a salad spinner. Lay a few leaves one on top of the other and cut into thin longitudinal strips, about ¼ inch wide.