Produced in collaboration with Bridget.
Cherifian salad: More universal than its original name in algerian “pied-noir” cuisine (jewish salad), this typical mediterranean salad draws its flavor from roasted peppers mixed with tomatoes. “everything is well spiced with cumin and harissa – and fresh herbs. As for the eggs with onions, this is tending more towards central european cuisine.
Ingredients for 4 people:
Cherifian salad:
- 4 nice firm tomatoes, black (Kumato) or elongated (Roma)
- 1 small jar of grilled marinated peppers or 4 red and yellow peppers
- 1 clove of garlic, degermed and crushed
- 4 tbsp. olive oil
- 1 tbsp. fresh coriander or parsley
- 2 tsp. cumin
- 1 tsp. harissa
- 2 pinches of fleur de sel, black pepper
Plunge the tomatoes into boiling water. After a few minutes, run them under cold water and peel.
Remove seeds, cut into small pieces and set aside in a bowl.
Grill the peppers on a grill, either flame or plancha, then trim them.
Drain if using tinned peppers or from a jar.
Slice into thin strips 1 to 1½ inches (3 to 4 centimeters) wide, add them to the tomatoes, and add the fresh coriander and cumin. Mix, then season with salt and pepper.
Eggs with onions:
- 1 white onion
- 4 hard-boiled eggs
- 2 tbsp. vegetable oil
Place eggs in a pan of cold water and cook for 10 minutes once the water is boiling. When they are cooked, drain them and plunge them into cold water to stop them cooking. Set aside.
Finely chop the onions, peel and mash the eggs with a fork, then mix together with the 2 tablespoons of vegetable oil
Serve the two dishes together but separated
Tips: use organic and/or local tomatoes, peppers, onions and eggs.
Try to use virgin, cold-pressed olive oil of controlled origin (AOC-label) or protected origin (AOP)
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