So, here’s a good ethical dilemma for a Monday morning.
Party leftovers. What’s the deal?
Do you, as the individual who poured her blood, sweat, tears, money, and an occasional strand of hair into them get to keep them? (Do you maybe totally purposefully include a strand of your hair in them just to ensure that you’ll get to abscond with them without too much fanfare or protest?)
Is it up to the host/hostess?
Must you take into consideration how hard you have to pry the container from out of their hands?
And on that note…how hard is too hard?
These are the questions that keep me up at night. Especially the night before a certain sister’s birthday party when I know that this salad is on the menu and I already have designs on eating the leftovers for lunch this week.
Yes, I know. Kind of tacky of me. But if you tasted this…you would understand.
The carrots become sweet and almost caramelized with a good roasting, which goes perfectly with the smoky dusting of cumin that you apply before doing so. And that’s without even mentioning the tangy creamy feta that you throw into the mix. It’s a salad worth coveting, that’s for sure.
In the end, I did take the leftovers home with me but that was after my best prying/pouting/feigning starvation Academy Award-winning performance. Good party-goer etiquette or not, this didn’t even stand a chance.
One year ago…Irish Car Bomb Moon Pies
Two years ago…Cannellini al Gratin, Meyer Lemon Ricotta Pancakes with Meyer Lemon Curd
Three years ago…Irish Beef and Guinness Stew, Baked Sweet Potato Falafel with Tahini-Yogurt Sauce
Four years ago…Honey-Glazed Crockpot Pulled Pork, Rotini with Butternut Squash in a Gorgonzola Cream Sauce
Roasted Carrot and Chickpea Wheat Berry Salad
Serves 6-8, adapted from Perry’s Plate
For the dressing:
- 1 tsp crushed or grated garlic
- 1/4 tsp kosher salt
- 2 tbsp sherry vinegar
- 1 tsp dijon mustard
- 3/4 tsp cumin
- 1/2 tsp honey
- pinch of cayenne pepper
- 1/4 cup extra virgin olive oil
For the salad:
- 1 cup dried wheat berries, soaked overnight and then boiled until tender
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 lb carrots, peeled and cut in half lengthwise and then into 1/3-inch slices on a bias
- 6 garlic cloves, smashed and peeled
- 2 tsp cumin seeds
- 2 tbsp heat-safe oil, like vegetable oil or grapeseed oil
- 1 tsp kosher salt, plus more to taste
- 2 cups walnut halves
- 1/2 cup feta cheese
- 1/2 cup lightly packed chopped fresh cilantro
- 2 tbsp chopped fresh mint
- Make the dressing by whisking all of the ingredients together (except the oil) in a large bowl. Pour the oil in to the bowl slowly, whisking to combine. Add the chickpeas and wheat berries and stir well to coat. Set aside while you prepare the rest of the salad.
- Preheat the oven to 400.
- Toss together the carrots, garlic cloves, cumin seeds, 2 tbsp oil, and salt in a large parchment-lined baking dish. Roast until tender and browned, about 25 minutes.
- Remove the garlic cloves from the pan and chop them. Transfer the garlic and roasted carrots to the bowl with the chickpeas. Toss until well mixed. Allow to cool slightly and then toss with the walnut halves, feta cheese, cilantro and mint. Season to taste with salt. Serve warm or at room temperature.