During the work week, I try to eat a veggie-packed salad for lunch everyday. Yesterday's was so delicious, I snapped a photo and decided to share the recipe with you. It's a spinach salad with roasted red peppers, garbanzo beans, and sautéed eggplant.
The thing that makes it especially flavorful is the vinaigrette — it's a mixture of sherry vinegar, Dijon mustard, and smoky harissa. Although you may have to hunt down the harissa (or you could make your own), this salad is worth it.
Since I like to have something crunchy at all my meals, I enjoyed a handful of toasted almonds on the side. For a more substantial meal like dinner, offer the salad with chicken or fish. Ready for the recipe? Read more.
Vinaigrette Serves 6. *Buy harissa, a north African chile-and-spice paste, in the international section of many supermarkets. Heat level varies greatly from brand to brand, so try a little before using.
1 tablespoon sherry vinegar
1/2 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 to 4 tsp. harissa*
3 tablespoons extra-virgin olive oil
1 medium red bell pepper
1 medium yellow bell pepper
2 tablespoons olive oil
1 medium eggplant, cut into 1/2-in. cubes
1 can (15 oz). chickpeas (garbanzos), rinsed and drained
About 3/4 tsp. kosher salt
About 3/4 tsp. freshly ground black pepper
1 bag (6 oz.) baby spinach
12 large fresh mint leaves, stacked and cut crosswise into thin ribbons
1/3 cup minced red onion, rinsed and drained
*Buy harissa, a north African chile-and-spice paste, in the international section of many supermarkets. Heat level varies greatly from brand to brand, so try a little before using.