Harissa is a spicy, rich-flavored North African chili paste and it is one of my favorite condiments to use in the kitchen. It is traditionally made with roasted red pepper, chiles, garlic, and a mixture of spices, depending on the family and exact origin. You can easily find several varieties in the supermarket (usually in the ethnic foods aisle) but I prefer making my own, in part so I can control the level of spice.
A traditional Niçoise salad features baby potatoes, haricot verts, European-style tuna, olives, and hard boiled egg. In this amped-up version, many of the traditional elements remain but the tuna is swapped for a harissa-smothered salmon and preserved lemon is added for some North African authenticity, which makes it brighter and punchier.
Niçoise purists might balk at this recipe, but I promise: This spiced salmon salad is delicious, filling, and perfect to enjoy all summer.
- You can simplify this recipe by buying harissa already made.
- Don’t stress about making your own dressing — you can also dress it simply with olive oil and lemon juice or white wine vinegar.
- You can prepare the salmon, potatoes, haricot verts, and hard boiled eggs ahead of time, and when ready to serve, simply assemble. It makes it a great dish for entertaining or Shabbat lunch.
Source: Jewish Living