Crispy Rice Salad with Harissa & Preserved Lemon Dressing

There’s nothing I love more than to put my own spin on trending recipes and the CRISPY RICE SALAD has gone all out viral on social media. I love me some crispy rice so I HAD to try it – just MY way.

Crispy rice salad is a traditional Loation dish known as Nam Khao, but the variations on the gram are anything but classic. I went Middle Eastern with my version – subbing harissa for the chili paste in the rice – and while most recipes used cucumbers and edamame for the veg, I went in the Moroccan carrot salad direction (hence the harissa!) by using thinly shaved carrots and chickpeas. And of course while everyone was topping their salads in loads of pecans, I used pistachios.

The combo my friends, is a mouthful of textures and flavors that just explode – seriously a must try!

Crispy Rice Salad with Harissa

3 cups pre-cooked rice (I used leftover jasmine rice)
2 tbsp olive oil
2-3 tbsp harissa
1 large carrot, thinly sliced
1/2 small red onion, thinly sliced into half moons
1 cup chickpeas
1/4 cup chopped pistachios
1/2 cup chopped cilantro

Preserved Lemon Dressing
1/3 cup extra virgin olive oil
juice of 1 lemon
1 tsp white wine vinegar
2 tbsp minced preserved lemon (if you don’t have this, use the zest of 1 full lemon)
1 clove garlic, finely minced
1 tbsp honey
salt and pepper, to taste

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Spread the rice out on the tray and mix with oil and harissa. Bake until crispy, stirring occasionally, approximately 40 minutes.

While the rice is cooking, thinly slice the carrots and onion on a mandolin. Cut the larger pieces in half. Chop up the cilantro and pistachios. Arrange the vegetables in a large salad bowl. Add the crispy rice (once cooled). Toss in the dressing and serve!

 

Related Recipes:

harissa fried eggs
harissa whipped feta
Tunisian tuna with preserved lemon dressing

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The Best Tuna Salad

I’ll always be a tuna girl, I can eat it every day of the week (and I would if not for mercury!). I’m always dressing it up different ways – but the key is really to add all the fixings! Too many people just stir in mayo and it needs more! Something crunchy, something oniony, something creamy, something spicy and something sweet!

1 6oz. cans solid albacore tuna, packed in water
2 tbsp finely chopped red onion
1/2 rib celery, finely diced
2 tbsp golden raisins
2 tbsp mayonnaise
2 tsp Dijon mustard
1 tsp fresh squeezed lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste

Method:

Drain tuna well and using gloves, “grind” the tuna with your fingers. Add the remaining ingredients and mix to combine. Serve in lettuce cups in a bagel!

Related Recipes:

Fricassé Tuna Salad
tuna couscousotto
puttanesca tuna salad

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Zucchini Caponata

Caponata is a traditional Sicilian eggplant dish  that is similar to ratatouille, except it that it’s sweeter and more sour (thanks to vinegar and sugar!). I first tried caponata at Ruth’s kosher restaurant in Florence last summer and I fell in love. Here I made a lighter zucchini version with summer squash, to make the most of it as summer comes to an end!

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Zucchini Caponata

3 tbsp olive oil
1 medium onion, chopped
1 stalk celery, sliced
4 cloves garlic, sliced
1 red pepper, diced
1 yellow squash, diced
1 large zucchini, diced
1 plum tomato, diced
8oz tomato sauce
1/4 cup sliced castelveltrano olives
2 tbsp capers
1/4 cup red wine vinegar
1-2 tbsp sugar
Salt and pepper, to taste
1 tbsp tomato paste
1/3 cup chopped fresh parsley

Method:

Heat the olive oil in a large sauté pans, Add the onions and celery and sauté until translucent. Add the sliced garlic and stir until fragrant. Stir in the red pepper, squash, zucchini, and tomato. Seasoned with salt and sauté until softened. At the tomato sauce, olives, capers, vinegar, sugar, salt and pepper. Stir in the tomato paste and Simmer over low-medium heat for until the vegetables are tender and the sauce has thickened, about 20 minutes. Stir in parsley and serve.

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Related Recipes:

Italian Antipasto Salad

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Perfectly Fluffy Couscous

Perfectly Fluffy Couscous

2 cups water
2 tbsp extra virgin olive oil
1/2 tsp pepper
1 tsp kosher salt
Handful of golden raisins
1 1/2 cups Morrocan style instant couscous

Method:

In a Medium saucepan bring the water, oil, salt and pepper up to a boil. Remove the pot from the heat and stir in the raisins and couscous, giving it a quick stir. Cover the pot and steam for 10 minutes. Fluff the couscous with a fork and cover an additional 5 minutes.

Related Recipes:

Tuna Couscousotto
Lemony Hawaij Chicken Couscous Soup
Couscous Stuffed Capons
Israeli Couscous With Beef
Hawaij Couscous

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Toaster streusel

If you can make toaster strudel then you can also make toaster streusel!! Which is basically a way better version, baked in your toaster oven. I love these for breakfast on the side of coffee, Or as a to-go snack! Just make sure to use the best quality jam that you can find, None of that squeeze-bottle stuff that you use for PB&J sandwiches. I used on my Bonne Maman raspberry apricot jam, I’ve been buying them exclusively Ever since that holocaust story came out!

Toaster streusel

1 1/2 c all purpose flour
3/4 c oats
1/2 c granulated sugar
1/2 c dark brown sugar
1/2 tsp baking powder
1/4 tsp kosher salt
1/2 c neutral oil
1/2 tsp pure vanilla extract
1 cup good quality jam

Method:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine the flours, oats, sugars, baking powder, salt, oil, and vanilla. Mix with your hands until a dough forms.
3. Press 2/3 of the dough into a parchment lined 1/8 baking sheet or a 8×10 pan.
5. Spread jam over the bars and crumble on remaining dough.
6. Bake in a toaster oven for 20 minutes or until browned. Cool completely; cut into squares.

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 More Dessert Recipes

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