St John’s Chickpea, Cauliflower and Caper Salad
1 soup-size can chickpeas, drained
1 head cauliflower
4 tbsps nonpareil capers
handful flat-leaf parsley, chopped very fine
handful chives, chopped very fine
5 baby leeks or 1 large leek
2 tbsps butter
4 tbsps mayo
1/2 cup Dijon mustard
2 cloves garlic, grated
juice and zest of 1 lemon
sea salt and fresh black pepper
Boston/Bibb/Little Gem lettuces leaves for serving
John and I ate a version of this divine salad at the meaty London restaurant St John Bread and Wine. I came home and recreated it as best I could, after asking the waitperson for a list of ingredients. Taste and alter to your likings.
Place the chickpeas into a large bowl. Separate the cauliflower into very small florets, smaller than the chickpeas, and add them to the bowl. Add the capers, parsley and chives.
Slice the leeks into thin rounds and sweat in melted butter until the leeks are soft. Let them cool to room temperature and add them to the chickpea mixture. Mix all further ingredients up to the lettuce leaves, in a lidded jar you can shake vigorously. Shake this till well mixed and pour it over the chickpea mixture. Stir lightly until the dressing coats the vegetables. Pile onto lettuce leaves to serve, so the dressing doesn’t interact with anything else that might be in your plate.
