Sara's Green Harissa
And then spoon it over everything. Or just eat it from a spoon.
A cool palette of greens and yellows: leafy arugula, escarole, mint, and cilantro, spicy serrano and poblano peppers, and lots of add-ins -- ginger and lemon juice, ras el hanout, garlic...
It's a relief to just roughly chop a head of lettuce -- no precise 1" strips here.
As hardlikearmour suggests, we stuffed our escarole and arugula into a four-cup measure while prepping the ingredients.
Back at the cutting board, the scallions and poblano need just a rough chop.
The garlic too, just one clove's worth.
Chilling the blender before use with a simple ice bath ensures that even as the blender's blade heats up, your greens will stay chilled and bright green. Such a smart tip!
And in it all goes: first the aromatics.
Cilantro -- stems and all -- and mint add herbal notes to the sauce.
You won't taste the lemon in the final sauce, but it makes a difference in binding together the flavors.
Ras el hanout -- a Middle Eastern spice mix of cumin, coriander, ginger, and black pepper -- adds smoky complexity to the harissa.
You'll be adding more olive oil later, but just a little added now helps inititally emulsify the sauce.
Ginger juice in addition to the ground ginger in the ras el hanout makes for a spicy double punch.
Add the lemon zest and a couple of ice cubes for body and it's time to go!
Not your average harissa.
Now it's time to add all those leafy greens, working in handfuls.
You may have to use a spatula, but be patient and it'll all blend.
Last but not least, the olive oil transforms the mix from a green smoothie into harissa! You may not add it all -- stop when the sauce has a barely chunky, pourable texture.
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Author Notes: I had never heard nor thought of green harissa until I was paging through the MIX magazine put out by the Oregonian last spring. There was a recipe from the chef at and co-owner of Laurelhurst Market (one of my all-time favorite restaurants) for grilled baby romaine with green harissa. http://www.oregonlive.com/mix/index.ssf/vegan-vegetarian-recipes/grilled_baby_romaine_with_green_harissa.html
What?!? I was intrigued. I tried the grilled romaine right away, but put the harissa idea aside. Toward the end of summer I needed something to jazz up grilled vegetables so I came back to the harissa. Never one to leave well enough alone, I made some tweaks, and after playing around a bit have come up with a version I'm quite happy with. It's very fresh and green tasting, with a mildly bitter edge, a pleasant spicy heat, and just enough tang to balance it out. The flavor is wonderful with grilled eggplant or summer squash. It also works well to brighten fatty or rich foods like grilled steak or eggs in any form. I'm thinking about stirring some into sour cream or Greek yogurt for an easy crudité dip. Or maybe I'll toss some with stale bread and tomatoes for a panzanella. I bet if you give it a try you'll think of some great ways to use it, too. - hardlikearmour
Food52 Review: WHO: hardlikearmour is a veterinarian and amateur baker and cake decorator living in Portland, OR.
WHAT: A vibrantly green sauce alive with flavor and ready to serve with anything from side dishes to entrees.
HOW: If you can operate a knife and a blender, you're golden -- this recipe takes just minutes.
WHY WE LOVE IT: This sauce is anything but one-note, and its texture is perfect for drizzling on anything from abstemious steamed tilapia to an indulgent rack of lamb. - A&M
Makes about 2 cups
- 2 ½ cups washed and coarsely chopped escarole
- 1 cup washed baby arugula leaves
- 1 poblano pepper, seeds and stem removed
- 1 to 2 serrano peppers, seeds and stems removed
- ¼ cup chopped cilantro (I like to use the stems)
- 2 tablespoons coarsely chopped mint
- 1 medium to large clove garlic
- 2 green onions, roots discarded
- zest of 1 large lemon (2-3 teaspoons)
- 1 ½ tablespoons lemon juice, plus more to taste
- 1 tablespoon ginger juice (from a medium-sized ginger root)
- ¾ cup olive oil
- 1 ½ teaspoons ras el hanout (or sub ½ t cumin, ½ t coriander, ¼ t ground ginger, and ¼ t black pepper)
- ½ teaspoon fine sea salt, plus more to taste
- ice cubes
- While you are prepping your ingredients, fill your blender pitcher with cold water and a generous handful of ice cubes. This will help keep your harissa nice and cool, so the fresh flavor isn't compromised.
- Wash and chop your escarole. Measure it by placing it into a 4-cup measure and firmly press it so packed down it measures about 2 ½ cups. Add the washed baby arugula and measure the same way so the total is about 3 ½ cups. Once you quit pressing on it, it will spring up a bit above the 3 ½ cup mark. Set aside.
- Coarsely chop the peppers, cilantro, mint, and garlic. Slice green onions. I like doing this on a flexible cutting board, and just push everything to one side as I finish with it. Note: If you are worried about the heat level, set aside half of the serrano pepper to add at the end if desired.
- Zest and juice lemon. Add zest to the pepper pile, and set the juice aside.
- Grate the ginger on the coarse holes of a box grater. Take small handfuls of the grated ginger and squeeze it over a bowl to obtain ginger juice. This kitchen hack shows you how: http://www.food52.com/blog/4194_how_to_avoid_mincing_ginger_a_silver_medal_hack
- Pour ¾ cup olive oil into a glass measure. Set aside.
- Now that the prep is done, empty the ice water from the blender. Dump the pepper pile, 1 ½ tablespoons lemon juice, 1 tablespoon ginger juice, ras el hanout, and salt into the blender pitcher. Pour about 2 to 3 tablespoons of the olive oil in as well. Add 2 ice cubes to the mix, then put the lid on the pitcher. Blend until homogenous (I have a 2 speed blender, so pulse a few times on the lower speed, then blend on high. I'm sure you know how to best use your particular blender).
- Blend in the arugula and escarole a generous handful at a time. You may need to stop the blender and push the greens in on occasion. Blend until homogenous, then gradually stream in the remaining olive oil. The mixture should lighten in color and become emulsified. You may not need to add all of the olive oil. Taste and add salt or lemon juice as needed. You may also blend in additional serrano if you held some back and would like more heat. (Or if you're aargersi, just go ahead and start with 3 serranos!) Use immediately or refrigerate. The mixture will thicken with refrigeration, and some water may separate. Just give it a good stir before serving.
- Your Best Lettuce Contest Finalist!
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6 months ago HCR
Thank-you! This I found literally brilliant. I had to leave out garlic and onions, so I added more of the other spices to taste and added half of a lemon, peel and all. Your Green Harissa cannot not work!
6 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you! I was surprised at how much my husband and I liked it, so I'm glad you've had the same experience. It is very versatile, and I'm glad you tweaked it to your taste!
7 months ago testkitchenette
Making and freezing in ice cube trays to add to soups!
7 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Brilliant!!
8 months ago ashleypiersonchasesdinner
What a creation you have shared!! Amazing, can't wait to try!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you, apcd! (almost alphabetical!) I hope you enjoy!
8 months ago ianwalk
you rock like armor! i never cease to be amazed by your culinary creativity.
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Muchas gracias, kind sir!
8 months ago SKK
This is so good! Another home run!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you!!! I couldn't be happier that you tried and liked it!
8 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congratulations Sara! What an awesome all purpose condiment. I love this!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, 5&S! It does complement lots of things.
8 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hooray! Congrats hla!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you, mrsL!
8 months ago BlueKaleRoad
I love this recipe! My taste buds are dancing. Congratulations!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you, BKR! That's a very good description - wish I could rename it "Dancing Tastebud Harissa"!
8 months ago Midge
This is ingenious, hla. Congratulations!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you, Midge! I can't take credit for the ingenuity, just my tinkering with it!
8 months ago meganvt01
Congrats HLA! A stunning recipe, can't wait to try it.
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks much, megan! The color is pretty spectacular, and the flavor is not bad either ;-)
8 months ago Beautiful, Memorable Food
What an inventive and intriguing recipe! Can't wait to try this!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you, BMF! I hope you try it, it's surprisingly tasty.
8 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations on being a finalist, your harissa recipe is wonderful, it can be used in so many different ways. I think its brilliant.
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, sdebrango! I thought the idea was pretty brilliant when I saw it, too!
8 months ago Kukla
Worm Congratulations hardlikearmour on being chosen as a finalist!!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you, Kukla!
8 months ago EmilyC
Congrats HLA -- I'm honored to be in the finalist circle with you! Your recipe is a beauty and I can't wait to try it!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
I feel exactly the same!
8 months ago gingerroot
Congratulations hardlikearmour! I'm happy to see this is a finalist .
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thank you, gr! It was a pleasant surprise for me this morning.
8 months ago gingerroot
Congratulations hardlikearmour! I'm happy to see this is a finalist .
8 months ago susan g
The button is back, and it works. Now on the right below the recipe (the 'article' says it's on the opposite corner). Make shopping list, get going!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Yay! I'm glad you're testing it! Hope you enjoy.
8 months ago susan g
This was a wonderful sensual experience! My chiles were weak, so I amped up the heat (in order to reach a probable level), and no added water next time -- the escarole must have been very juicy! I'm trying it with everything, and everything seems to like it -- like an omelet, a burger, sauteed veggies -- all happy combinations. Congratulations!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
I'm thrilled you like it and have found so many uses for it! My blender is pretty puny, so I probably need more water than average to get it to blend.
8 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
looks crazy gorgeous and sounds so delicious. Well done, hla!
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Why thank you, mrslarkin! I got lucky with some good natural light for the photo.
8 months ago gingerroot
I love the idea of a green harissa and I’m betting it is as delicious as it is beautiful (what a lovely shade of green!). I can't wait to try this.
8 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Thanks, gingerroot! I hope you get a chance to try it!
9 months ago wssmom
I need to make this immediately!!!
9 months ago hardlikearmour
hardlikearmour is a trusted home cook.
I'd love to hear your opinion if you make it. My husband and I are big fans.