From the blog For Love of the Table
1 T. red wine vinegar
zest of 1/2 a lemon
1 T. lemon juice
1 clove garlic, smashed to a purée with a pinch of salt
Salt & Pepper
1 t. Dijon mustard
1/3 c. Extra Virgin Olive oil
1 can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas)
1 small spring onion (including a few inches of the green), trimmed, quartered lengthwise and very thinly sliced (a generous 2 T. minced onion)
pinch Cayenne pepper
12 Kalamata olives, pitted and halved
1/3 lb. trimmed sprouting broccoli
3 small radishes, trimmed and very thinly sliced (use a mandoline if you have one)
2 handfuls Arugula, large stems trimmed away (about 1 1/2 oz. trimmed weight)
lemon juice, to taste
Thinly shaved Pecorino
2 or 3 hard cooked eggs, halved (optional)
Make the vinaigrette: Place the vinegar, lemon zest, lemon juice, garlic, mustard and salt & pepper in a small bowl and whisk to combine. Drizzle in the olive oil in a thin stream, whisking constantly. Taste and correct the seasoning with salt, pepper and lemon juice. Set aside. (See notes.)
Place the chickpeas, onion, cayenne and olives in a large bowl. Season with salt. Drizzle with a few spoonfuls of the vinaigrette and toss to coat. Add just enough vinaigrette to coat the beans—they shouldn't be swimming in vinaigrette. Set aside and let marinate a bit (10 to 15 minutes or so) while you prepare the remaining ingredients.
Cut the broccoli into medium-sized florets. If the natural florets of the broccoli are large (wide), you may need to halve or quarter them. Blanch the broccoli in rapidly boiling salted water. When just tender (the amount of time this will take will depend on the broccoli you are using...mine took about 3 to 4 minutes), drain and shock under cold running water. Shake well (the florets like to hang onto lots of water...which will dilute the vinaigrette) and spread on kitchen towels to dry. (Alternatively, instead of refreshing the broccoli in cold water, you may simply spread the blanched broccoli on kitchen towels, allowing it to steam dry as it cools.)
When ready to serve the salad, add the broccoli, radishes and arugula to the bowl (adding more vinaigrette as necessary) and toss to combine. Taste and correct the seasoning with salt, pepper and lemon juice.
Divide the salad among serving plates. Thinly shave some Pecorino over all. Serve, garnished with halved hard cooked eggs, if desired. Serves 2 as a vegetarian entrée, 3 as an accompaniment to meat or fish.
Notes:
• If using broccolini instead of broccoli, prepare it by trimming off the florets and then cutting the stems 1/4-inch thick on a long bias.
• The vinaigrette for this salad is quite mild. If you like a sharper vinaigrette, only use 1/4 cup of olive oil...or increase the lemon juice to 1 1/2 T. The recipe makes more than enough vinaigrette for this salad.
• This recipe is easily doubled. If you double the salad, you should only need to make 1 1/2 times the vinaigrette.
http://www.forloveofthetable.com/2013/05/first-broccoli-of-season-in-impromptu.html