shallot

You know those days when you open your fridge and find that there isn’t much in there. Or, prescription there’s plenty of food, but you’re not in the mood for any of it. Steak? Nah. Sausages? Nope. Pasta? Not again…

So you turn to your pantry and start poking around for something, anything, that seems appetizing. Last night, that happened to be a can of chickpeas, some bulgur and a bag of greens. Ah, a perfect summer salad. But I didn’t want a simple salad – that wouldn’t do. I wanted a salad that felt like a meal. Something hearty, but also refreshing.

The result was a chickpea and bulgur salad topped with a soft boiled egg and fresh, homemade breadcrumbs. I mashed half the can of chickpeas so that they’d hold together with the bulgur. Otherwise, those little suckers are impossible to get on your fork unless you chase them around your plate. Too much effort for a weeknight, really.

The breadcrumbs were a sort of ode to croutons. For some reason, whenever I try to make homemade croutons, I cut enormous chunks of bread and the salad ends up more like a panzanella. These breadcrumbs added a much more subtle crunch. And the soft boiled egg was perfect, coating everything with a glossy yellow richness that made the salad feel substantial and just a bit indulgent.

Cilantro and a lemony shallot vinaigrette brightened it all up for a delicious summer dinner.