Ottolenghi is a complete genius with this salad and the way all of the ingredients come together is pure bliss. Do yourself a favor and save this recipe to make this week – you won’t regret it!
Equipment Needed
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Ingredients and Recipe

Mixed Greens with Smoky Eggplant Cream and Crunchy Bits
Equipment
- Chefs Knife
- Measuring Spoons
- Measuring Cups
- Mise en Place Bowls
- Baking Sheet
- Parchment Paper or Silpat Baking Mat
- Food Processor
- Saute Pan
- Rubber spatula
Ingredients
For the Smoky Eggplant Cream
- 2 medium eggplants halved lengthwise, each inside half rubbed with 1 tsp of olive oil
- 7½ tsp lemon juice
- 1 clove garlic roughly chopped
- 3 tbsp Greek-style yogurt
- 2 tsp Dijon mustard
- ¼ cup extra virgin olive oil (60ml)
- ½ tsp kosher salt
- black pepper to taste
For the Crunchy Bits
- 1 tbsp extra virgin olive oil
- ½ cup almonds (60g) roughly chopped (sliced almonds can also be used as substitute)
- 3 slices sourdough bread (3½ oz / 100g) blitzed in a food processor into coarse crumbs to get ¾ cup / 60g
- ⅓ cup pumpkin seeds (pepitas) (50g)
- ¼ tsp kosher salt
- ½ tsp chile flakes
For the Salad
- 12 oz mixed greens (350g) the original recipe calls for 1 small head iceberg lettuce, cut into 12 wedges, if desired
- ¼ cup extra virgin olive oil
- ¼ tsp kosher salt
- black pepper to taste
- 1 oz Parmesan (25g) finely grated
- 1½ oz radishes (45g) thinly sliced with a mandoline or chef's knife
- 2 small avocados pitted, peeled and thinly sliced
- ¼ oz chives (5g, about 6 chives) chopped
Instructions
- Preheat the oven to 400°F
- For the Cream:Place the eggplants on a parchment-lined baking sheet, cut side up, and roast until soft and very well browned, about 40-45 minutes. Transfer to a large bowl, cover with a large plate, and let soften for 20 minutes. Scoop the eggplant flesh out into the food processor, along with the lemon juice, garlic, yogurt, mustard, olive oil, salt and a few grinds of black pepper. Blend until completely smooth, about 1 minute, and set aside until needed.
- For the Crunchy Bits:While the eggplant is in the oven, put the 1 tbsp olive oil into a large sauté pan on medium-high heat. Add the almonds and cook, stirring often, for about 2-3 minutes. Add the breadcrumbs, pumpkin seeds and salt. Cook for 5 minutes more, stirring constantly, until golden. Add the chile flakes and cook for another 30 seconds. Transfer to a bowl and let cook completely.
- Constructing the Salad:Arrange the mixed greens (or iceberg wedges) on a large plate or platter. Drizzle with 2 tbsp of olive oil and a sprinkle of salt and pepper. Spoon the smoky eggplant cream, followed by Parmesan, radishes and avocado. Sprinkle lightly with more salt and pepper and drizzle remaining 2 tbsp of olive oil. Top with the chives and a generous amount of crunchy topping, serving any additional alongside.
Notes
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