ICEBERG SALAD WITH EGGPLANT CREAM AND CRUNCHY HARISSA PECANS Recipe | Red Stick Spice

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 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