Wednesday, July 27, 2011
Milkweed Recipe - Milkweed Pods and Chickpea Salad
Here's a recipe for a chilled salad, good for these hot days of summer using milkweed pods about an inch long. I boiled the pods for 5 minutes, then sliced off the stem end before removing the silk and seeds. I cut the pods in half and tossed them with the dressing and other ingredients.
2 c. small milkweed pods, about 1-1 1/2" long
1 16 oz can chickpeas, drained
1/4 red onion, sliced thinly
1/4 c. crumbled feta cheese
3 T red wine vinegar
1 T fresh basil, chopped
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 clove garlic, minced
2 T olive oil
1. Scrub the milkweed pods, and boil them for 5 minutes. Shock them in ice water. Slice the stem ends off the pods and slice them in half, removing the seeds and silk.
2. Toss the milkweed pods with the chickpeas, onions, and feta cheese.
3. To make the dressing, whisk the vinegar, chopped basil, salt, pepper, sugar and garlic together in a bowl. While whisking, drizzle in the olive oil slowly, making an emulsion. Toss the salad with the dressing, and allow it to refrigerate for at least an hour before serving.