This recipe comes from the kitchen of Chef Elior Balbul, executive chef at the Brooklyn-based Israeli eatery Alenbi. Alenbi is part of a growing number of Israeli restaurants in the U.S. that have emerged in recent years and are presenting Israeli cuisine in a modern, fresh way.
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Israeli Sea Bass Salad
Servings
4 Servings
Ingredients
- 1 medium black sea bass filet skinless and bonelessn5 cups fresh fava beansn1 cup Green almonds n(optional)2 cups green chickpeas (or canned chickpeas)n4 shallots n1 green chili peppern2 cups plain Greek yogurt n1 cup cilantro n1 cup baby spinachn1 cup fresh parsleyn1 cup fresh basiln½ cup EVOO (extra virgin olive oil)n2 lemons3 teaspoons saltn2 teaspoons freshly cracked black pepper
Instructions
- Add EVOO to a sauté pan over high heat. (Save some for dressing the salad.)
- Add chickpeas to the pan and roast to char.
- Remove chickpeas from the heat, peel them and set them aside in a large mixing bowl.
- Blanche fava beans for 3 minutes.
- Shock fava beans in an ice bath, peel, and add to mixing bowl.
- Thinly slice green almonds, shallots and chili peppers and add to mixing bowl.
- Coarsely chop cilantro, spinach, parsley, and basil and to add to mixing bowl
- Thinly slice sea bass filet and toss into mixing bowl
- Season salad with lemon, salt, the rest of the EVOO, and black peppercorn
- On a separate plate, create a base of Greek yogurt to plate salad on.
- Spread the mixed salad on yogurt bed.
- NOTE: If you can’t source green chickpeas and raw green almonds, substitute with 2 cups canned chickpeas and 1/2 cup toasted almonds.
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