iceberg salad with eggplant cream and harissa bergeron pecans
iceberg salad with eggplant cream and harissa bergeron pecans

Ingredients

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 Tbl Harissa Extra Virgin Olive Oil
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
Lemon Garlic Extra Virgin Olive Oil
Salt and pepper
Parmesan, finely grated
Radishes, thinly sliced
2 small avocados, pitted, peeled and thinly sliced
Chives

This 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.

Instructions

1.For the cream: Place a well-greased pan on high heat. Once the pan is smoking, grill the eggplants, turning 2-3 times until the outside is charred and the insides have softened- about 45 minutes. Once cool enough to handle, remove the flesh and discard the stems and charred skin. Transfer to a food processor along with lemon juice, garlic, yogurt, mustard, olive oil, salt and pepper. Blitz until smooth. Set aside until needed.
2.For the crunchy topping: Place 1/4 cup Harissa Extra Virgin Olive Oil in a pan over medium-high 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 chile flakes and cook for another 30 seconds. Transfer to a plate and let cool completely.
3.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.

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