The Anthony Salad

A crispy-roasted cauliflower and chickpea salad layered with bold greens, tangy pickles, and a creamy tahini dressing.

A friend of mine was raving about a salad he had eaten at a restaurant recently, this is my take on it. He wanted the salad to be named after him and so, The Anthony salad was born.

Ingredients

• ½ head cauliflower, cut into florets

• 1 can garbanzo beans, rinsed and drained

• 3 tablespoons za’atar

• Salt and black pepper

• 2 cups arugula

• 1 head endive, thinly sliced

• 1 head radicchio, thinly sliced

• 1 cup cherry tomatoes, halved

• ¼ cup mint leaves

• ¼ cup pepperoncini, thinly sliced

• 3 cucumbers, peeled, halved, and chopped

• ¼ cup pickled red onions

• 1 tablespoon dukkah

For the Dressing

• 1 small garlic clove, grated

• 2 tablespoons red wine vinegar

• 1 tablespoon tahini

• ⅓ cup olive oil

• Salt and black pepper

Instructions

1. Roast the Veggies
   Preheat the oven to 400°F with a sheet pan inside. In a bowl, toss cauliflower and chickpeas (well-dried) with 2 tablespoons olive oil, 2 tablespoons za’atar, ½ teaspoon salt, and black pepper. Spread onto the hot sheet pan and roast for about 30 minutes, until golden and crisp. Let cool.

2. Make the Dressing
   In a small bowl, whisk together garlic, vinegar, and tahini. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper.

3. Assemble the Salad
   Place arugula, endive, and radicchio in a large serving bowl. Arrange tomatoes, cucumbers, mint, pepperoncini, and pickled onions around the edges. Add the roasted veggies to the center.

4. Dress and Finish
   Drizzle with tahini dressing and sprinkle with dukkah just before serving.