This salad is packed with so much spring. It has a fresh lemon-herb dressing, grilled potatoes, freshly made croutons, and addictive parmesan crisps sprinkled on top. It is so delicious and far from boring! For those who live in or around Boston, I used Iggy’s bakery bread for the croutons and Siena Farms CSA for the vegetables.
This recipe is vegetarian and gluten free adaptable by omitting or subbing gluten free croutons.
Serves 4 as a main or 6 as a side | Vegetarian, gluten-free adaptable | Less than 30 minutes
- 2 large potatoes, chopped into 1/4 in pieces
- 2 cups bread, cut into 1/4 inch cubes
- 1 tbsp olive oil, divided
- 1/2 tsp salt
- Black Pepper
- 1 15oz can chickpeas, drained and rinsed
- 4 cups baby spinach
- 4 radishes, sliced thin
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 3 tbsp lemon juice (approx the juice of 3/4 lemon, save 1/4 lemon for later!)
- 1/2 tbsp honey
- 1/2 tbsp minced garlic
- 1 tbsp chopped parsley
- 1 tbsp chopped cilantro
- 1 tbsp chopped mint
- 1/4 tsp salt
- Black pepper
- 1/4 tsp red pepper flakes
- For the Parmesan crisps:
- 1/2 cup shredded Parmesan cheese
Heat your grill to medium-high heat (approx 400 degrees F). (Note – if you don’t have a grill, you can roast on a baking sheet at 400 degrees.). Mix the potatoes with 1/2 tbsp olive oil and sprinkle with salt and pepper. Mix the bread in a separate bowl with a 1/2 tbsp olive oil and a sprinkle of salt and pepper. Place potatoes on one side of the grill and cook for about 20 minutes, flipping every 5 minutes, until charred on the outside and just done on the inside. Place the bread on the grill and cook for about 5 minutes, flipping once.
While the potatoes grill, mix together the olive oil, red wine vinegar, lemon juice, honey, garlic, herbs, salt, pepper, and red pepper flakes. Whisk and set aside. Drain a can of chickpeas and place in a large bowl. Pour dressing over the chickpeas to let them marinate.
Place half of the Parmesan cheese in a pile in the center of a small stovetop skillet over medium-low heat. Let cook for about 2-3 minutes per side until melted together and crispy. Remove and repeat with remaining cheese.
Pour potatoes into the bowl with the chickpeas and dressing and mix to combine. Arrange spinach in the bottom of a large bowl or platter. Top with potatoes and chickpeas and pour on remaining dressing. Scatter croutons and radishes on top and add an extra squeeze of lemon. Break your Parmesan crips into pieces and scatter evenly. Serve immediately.