Harissa is a traditional fiery hot red sauce or paste used in Northern African cuisine. It is used as a seasoning for dishes like hummus, mixed into soups or as a spread.
With the seasonal abundance of arugula, the search began for creative uses for this spicy, nutty green that fills our gardens, CSA boxes, vendor tables at market and shelves of our favorite farm stands.
This is a delightful base recipe that can be altered and played with to meet your current harvest. Make it thicker to use as a spread (think grilled pita bread), or thinner to use as a drizzle (grilled romaine), or in between to toss with stale bread to make the most delicious Panzanella or for a very different spin on potato salad.
½-1 onion, chopped
2 serrano (optional), halved, stemmed and seeded
4 large garlic cloves, chopped
2 c arugula, washed and spun dry
2 c parsley (can be substituted with arugula), washed and spun dry
2 c cilantro, washed and spun dry
2 T white wine vinegar
1 T lemon juice
1 t lemon zest
¼ t each: ground cumin, coriander and ginger
salt + pepper to taste
¾ c olive oil
1. Optional: toss onion, pepper and garlic with olive oil and roast at 350 until soft. Cool.
2. Measure greens in a four cup measure, gently pressing greens down to the 2 cup mark.
3. Blend all ingredients, except olive oil. Once blended, slowly add the oil until smooth.
4. Cover and chill. Lasts in refrigerator up to 3 days.