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Yotam Ottolenghi's iceberg wedges with smoky aubergine cream

Name: Yotam Ottolenghi's iceberg wedges with smoky aubergine cream recipe
Yield: 4
Ingredients: 1 (350g) small head of iceberg lettuce, cut into12 wedges; 1/4 cup (60ml) olive oil; 1/3 cup (25g) parmesan, finely grated; 45g rainbow or breakfast radishes, thinly sliced on a mandoline, or by hand; 2 small avocados, peeled, thinly sliced; 5g chives, sliced into 1 1/2cm lengths; 2 (600g) medium aubergines; 2 1/2 tbs lemon juice; 1 garlic clove, roughly chopped; 50g Greek yoghurt; 2 tsp Dijon mustard; 1/4 cup (60ml) olive oil, plus extra to grease; 1 tbs olive oil; 60g almonds, roughly chopped; 100g sourdough bread, crusts removed, blitzed into coarse crumbs to get 60g; 50g pumpkin seeds; 1/2 tsp Urfa chilli flakes (or another variety of chilli flakes if you can’t get them)

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by Yotam Ottolenghi

Oct 01, 2020

This salad has it all, and your guests will agree. Extracted from Flavour by Yotam Ottolenghi and Ixta Belfrage (Ebury Press, $55). Text © Yotam Ottolenghi and Ixta Belfrage 2020 Photography © Jonathan Lovekin 2020.

1 (350g) small head of iceberg lettuce, cut into12 wedges
1/4 cup (60ml) olive oil
1/3 cup (25g) parmesan, finely grated
45g rainbow or breakfast radishes, thinly sliced on a mandoline, or by hand
2 small avocados, peeled, thinly sliced
5g chives, sliced into 1 1/2cm lengths

Aubergine cream

2 (600g) medium aubergines
2 1/2 tbs lemon juice
1 garlic clove, roughly chopped
50g Greek yoghurt
2 tsp Dijon mustard
1/4 cup (60ml) olive oil, plus extra to grease

Crunchy bits

1 tbs olive oil
60g almonds, roughly chopped
100g sourdough bread, crusts removed, blitzed into coarse crumbs to get 60g
50g pumpkin seeds
1/2 tsp Urfa chilli flakes (or another variety of chilli flakes if you can’t get them)

Method

1.

For the aubergine cream place a well-greased chargrill pan on a high heat and ventilate your kitchen. Pierce the aubergine all over and, once the pan is smoking, grill them, turning two or three times until the outsides have completely charred and the insides have softened, 45-50 minutes. Transfer to a sieve set over a bowl and, once cool enough to handle, remove the flesh, discarding stems and charred skin. Measure out 200g of aubergine flesh, reserving any extra for another use. Transfer to a food processor along with the remaining ingredients, 1/2 tsp salt and a good grind of black pepper, and blitz until completely smooth. Set aside until needed.
2.

Meanwhile, make the crunchy bits. Place the oil into a large frypan on a medium- high heat, then add the almonds and cook, stirring often, for about 2 minutes. Add the breadcrumbs, pumpkin seeds and 1/4 tsp salt and cook for 5 minutes more, stirring continuously, until golden. Add the chilli flakes and cook for another 30 seconds. Transfer to a tray to cool completely.
3.

To assemble, arrange iceberg wedges on a large platter. Drizzle with 2 tbs oil and a sprinkle of salt and pepper. Spoon over aubergine cream, then the parmesan, radish and avocado. Sprinkle lightly with salt and pepper again and drizzle with remaining 2 tbs olive oil. Top with the chives and a generous amount of crunchy topping, serving any extra alongside.