Recipe By Chef Tom Francz
I love this salad because it offers a unique and surprising combination of flavors. The use of harissa creates a deep and spicy taste.
Harissa is a paste of dried sweet pepper pods. You can buy it in specialty food stores or make it yourself and enjoy it in sandwiches, sauces, and more. I’ve included a recipe for it below.
Yield: 1 cup harissa
Soak the dry pepper pods in warm water for about one hour. Strain and cut off the ends.
In a food processor, blend peppers, garlic, and cilantro. Add seasonings and lemon juice. Use a spoon to mix until combined.
Place the paste in a glass jar and cover with olive oil to preserve. Seal and refrigerate until ready to use.
Combine all ingredients in a bowl and let marinate for two hours before serving.
Serve at room temperature.
To turn this salad into a full first course, add fresh fish seared in olive oil.
