Sara's Green Harissa

Sara's Vibrant Green Harissa: A Culinary Adventure

As a busy professional woman, juggling work, social life, and a commitment to healthy eating can feel like a tightrope walk. Finding quick, flavorful, and nutritious meals is paramount. That’s why I'm so excited to share this recipe for Sara’s Green Harissa – a vibrant, versatile sauce that's become a staple in my kitchen. It's a flavor explosion, transforming simple dishes into culinary masterpieces with minimal effort. I love its bright, herbaceous notes, a refreshing counterpoint to richer flavors. It's the perfect addition to grilled chicken, fish, or vegetables, and it adds an exciting kick to salads and grain bowls. The preparation is surprisingly simple, and the results are nothing short of amazing.

What I appreciate most about this recipe is its adaptability. The ingredients are fairly common, but the flavor profile is extraordinary. You can adjust the heat by controlling the amount of serrano peppers—a great way to personalize the recipe to your taste. I often experiment with different greens, too. Sometimes I'll substitute spinach or kale for the arugula and escarole, depending on what's fresh at the market. The beauty of this sauce lies in its freshness. The vibrant colors and bold flavors are a testament to the quality of the ingredients. The blend of herbs and spices creates a complex tapestry of flavors that tantalizes the taste buds. It’s a taste of the Mediterranean, a burst of sunshine on a plate.

This harissa is more than just a condiment; it’s a shortcut to gourmet meals. On busy weeknights, I'll often whip up a quick batch of grilled chicken or fish, then drizzle it with this harissa. It's a guaranteed crowd-pleaser, always eliciting compliments from friends and family. The vibrant green color adds a beautiful visual element to any dish, making it even more appealing. I often find myself preparing extra, as it keeps well in the refrigerator for a few days, making it a perfect meal prep option. It's versatility extends to more than just proteins. I’ve used it to dress salads, adding a zing to otherwise simple greens. It also makes an amazing marinade for kebabs, infusing the meat with complex layers of flavor. Imagine the possibilities: from flavorful wraps to gourmet burgers, this harissa effortlessly elevates ordinary meals to extraordinary dining experiences. It’s a testament to the power of simple ingredients combined with a little creativity.

Beyond its culinary prowess, this harissa embodies a philosophy I cherish: celebrating the simple joys of fresh, wholesome food. It reminds me to take a moment, appreciate the bounty of nature, and savor the delicious rewards of a little culinary exploration. It is a recipe that reflects my lifestyle - busy yet balanced, practical yet sophisticated, always seeking out flavor and adventure in the simplest of things.

Ingredients at a Glance: This recipe calls for fresh ingredients, each playing a vital role in creating that unique flavor profile. The escarole and arugula offer a peppery bite, while the cilantro and mint lend a refreshing coolness. The poblano and serrano peppers provide a subtle yet satisfying heat, perfectly balanced by the zest and juice of the lemon. The ginger adds a warm, earthy note, while the ras el hanout spice blend rounds everything off with a beautiful complexity. Each ingredient works in harmony to create a sauce that is truly greater than the sum of its parts. And, as a final touch, remember to use good quality olive oil - it makes all the difference!

Step-by-step

• 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.
• Pour ½ 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.