Inspired by an idea in the Sahadi cookbook, last night I made a berbere-spiced salad of butterbeans, sungold and grape tomatoes, sweet onion, celery, banana pepper, parsley, and preserved lemon. Served on a bed of similarly dressed arugula. Potatoes were tosses in olive oil, berbere, and preserved lemon and roasted to go with. I didn’t use the berbere recipe in the Sahadi book, but rather made a hybrid of Bryant Terry’s recipe and the one in Mourad. Like the harissa blend from a few nights ago, I included some citric acid, which gives it a tang and means you can toss it with oil and not need any other acid. That way I can get a salad with tang but not a lot of liquid dressing pooling on the plate. Also great for roasting when you don’t want to add moisture.
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