Winter Citrus Salad & Green Harissa

December 7, 2016

 

 

Green harissa (with jalapeño & cilantro), Brussels sprouts two ways (fresh & sautéed), orange slices, poppy seed vinaigrette, Greek yogurt, Parmesan, pine nuts & nigella seeds

This salad-turned-pizza is a great way to turn wintry ingredients into a light, fresh & bright meal, especially when everything else around this time of year feels heavy and hearty. I love anything citrusy this time of year, and pairing it with a bunch of greens, a little spice and some smooth Greek yogurt is the perfect healthy-ish solution to make us feel better about the fact that we'll probably just eat the whole pizza.

 

 

Recipe

 

Ingredients:

1 ball of pizza dough

olive oil

salt & pepper

flour for dusting

semolina flour for pizza stone

1 hunk Parmesan cheese, coarsely grated

handful of pine nuts

~1 cup whole milk Greek yogurt

1 teaspoon nigella seeds

 

For the harissa:

1 small jalapeño, seeded & chopped

1 cup cilantro

1/2 cup olive oil

1/2 teaspoon ground caraway

1/2 teaspoon cumin

salt to taste

 

For the salad:

1 lb Brussels sprouts, trimmed & halved

1 tablespoon olive oil

6 small oranges (or other citrus)

3 tablespoons white wine vinegar

2 teaspoons poppy seeds

 

Directions:

Preheat your oven to 550° F, or as hot as it will go. While it's heating, make the harissa by pureeing all the ingredients in a blender or food processor, until mostly smooth.

 

Next, prepare your winter salad. Remove the larger outer leaves from your Brussels sprout halves and set them aside in a large bowl. Divide the remaining sprouts into two equal groups. For the first group, slice them thinly, then add them to the bowl with the outer leaves.

 

For the second group of Brussels sprouts, cook them in a pan with a tablespoon of olive oil over medium high heat, tossing occasionally, until they are crisp-tender and starting to brown, about 5 minutes. 

 

Trim the ends off your citrus fruits. Cut the peel and pith from the fruit, going along the edges from top to bottom. Divide the fully peeled oranges into two groups. For the group 1, cut them in half and slice them into half moons.

 

For group 2, cut the orange segments out of the membranes, holding them over a bowl to collect the juice. You'll want 3 tablespoons of juice, so if you need to squeeze the segments a bit to get extra, go for it. Then add the segments to the bowl of sliced half moons.

 

To make the dressing for the salad, whisk the 3 tablespoons of orange juice along with the vinegar & poppy seeds, and season with salt. Add the oranges & dressing to a large bowl with all of your Brussels sprouts. Season to taste.

 

Next, prepare your dough using the instructions on the right. After you've baked it for a minute, take it out and brush it lightly with olive oil. Spread an even layer of harissa across the dough, followed by the Parmesan cheese. Add the salad on top and sprinkle with a pinch of nigella seeds and some pine nuts.

 

Bake until the crust is a nice golden brown, then take it out and dollop with Greek yogurt. Drizzle some of the remaining harissa on top, sprinkle a few more nigella seeds, and enjoy!

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HOW TO PREPARE DOUGH

#1 

Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.

 

#2

Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.

 

#3

When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.

#4

Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.

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