ICEBERG SALAD WITH EGGPLANT CREAM AND CRUNCHY HARISSA PECANS
4
30
minutesThis incredible salad is a delicious take on an iceberg wedge. But this is not your average wedge. Smoky eggplant becomes a creamy dressing atop the cold lettuce. Harissa spiced pecans seal the deal. Recipe adapted from Ottolenghi.
Ingredients
For the Eggplant Cream:
1/4 cup Arbequina Extra Virgin Olive Oil
2 medium eggplants, pierced all over
7 1/2 tsp lemon juice
1 garlic clove, roughly chopped
3 Tbl Greek yogurt
2 tsp Dijon mustard
1/2 tsp salt
black pepper
For the crunchy topping:
1/2 cup Bergeron Pecans, roughly chopped
Naan flatbread, torn into small pieces
1/4 tsp salt
1/3 tsp [Urfa Biber Chile Flakes]
For the salad base:
1 small head iceberg lettuce, cut into rings
Salt and pepper
Parmesan, finely grated
Radishes, thinly sliced
2 small avocados, pitted, peeled and thinly sliced
Chives
Instructions
- For the Eggplant Cream: First, roast the eggplant. Preheat oven to 400°F. Place the eggplant on a sheet pan and rub with oil. Roast for 35-40 minutes or until the skin is browned and shriveled and the eggplant can be easily pierced with a knife.
- Once cool enough to handle, remove the flesh and discard the stems and skin. Transfer to a food processor along with lemon juice, garlic, yogurt, mustard, olive oil, salt and pepper. Blitz until smooth. Set aside.
- For the crunchy topping: Place 1/4 cup Harissa Extra Virgin Olive Oil in a pan over medium heat. Add the pecans, stirring often for about 2 minutes. Add the torn bread and salt and cook for 5 more minutes. Stir continuously until golden. Add the Urfa Biber Chile Flakes and cook for another 30 seconds. Transfer to a plate and let cool completely.
- Arrange the iceberg on a platter. Drizzle with Lemon Garlic Extra Virgin Olive Oil. Sprinkle with salt and pepper. Spoon on the eggplant cream followed by grated parmesan, radishes and avocado. Sprinkle lightly with salt and pepper and drizzle on more olive oil. Top with chives and garnish with a generous amount of the crunchy Harissa topping.
