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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together the harissa, the 5 tablespoons of olive oil and the lime juice in a small bowl, using a small wire whisk. Stir in the chopped cilantro, mint and a grinding of pepper. Taste and adjust to your taste, adding a little more lime or harissa if wished. | 2. Heat the remaining teaspoon of oil in a heavy-based pan, add the almonds and fry until golden, shaking the pan occasionally so they are evenly coloured. Tip onto kitchen paper to drain, season and set aside. | 3. Cut the Romaine into chunky slices, stopping about a third from the top (separate that top third into leaves. Put the lettuce into a large bowl and scatter over the almonds, scallions, olives and remaining cilantro leaves. Give the dressing a quick whisk then drizzle over the salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
harissa	1	tablespoon		100.8667	0.0	22.44	0.5667
olive oil	5	tablespoons		596.7	0.0	0.0	67.5
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
mint leaf	8		chopped	100.8667	0.0	22.44	0.5667
black pepper				-	-	-	-
almond	4	ounces	blanched	1002.4381	0.0	0.0	113.398
romaine lettuce heart	2			100.8667	0.0	22.44	0.5667
scallion	6	halved	trimmed sliced	-	-	-	-
kalamata olive	4	ounces		100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.