Baby Romaine, Chickpea, and Root Vegetable Salad
For the Salad
8 cups or so baby romaine lettuce or other tender baby lettuces
1 15-ounce can chickpeas drained and rinsed
4 scallions trimmed and sliced
2 medium carrots any color, peeled and thinly sliced
6 radishes any color, trimmed and sliced
For the Slightly Spicy Dressing
1 teaspoon sambal oloek Indonesian fresh chili paste; you can use another chili paste or hot sauce to taste
1 tablespoon honey
¼ cup olive or canola oil
3 tablespoons rice wine vinegar
Kosher or coarse salt and freshly ground pepper to taste
In a large bowl toss together the lettuce, chickpeas, scallions, carrots and radishes.
In a small container add the sambal oloek, honey, oil, vinegar, and salt and pepper. Cover and shake to mix well. Pour the dressing over the salad and toss to coat the salad with the dressing.