Green Harissa

Dressings and Sauces

Ingredients

  • 1/2 onion
  • 1 tomatillo, husk removed, rinsed
  • 1 jalapeño, halved, seeds removed from 1 half
  • 4 garlic cloves, peeled
  • 1 TBSP plus 1/2 c olive oil
  • 2 c cilantro
  • 2 c parsley
  • 2 c trimmed arugula
  • 2 TBSP white wine vinegar
  • 1 TBSP chopped preserved lemon or 1 tsp finely grated lemon zest
  • salt and pepper

Directions

  1. Preheat oven to 350. Toss onion, tomatillo, jalapeño, garlic and 1 TBSP oil on a rimmed baking sheet. Roast, tossing once, until vegetables are soft-about 12-15 minutes. Let cool.
  2. Puree vegetables in a food processor along with cilantro, parsley, arugula, vinegar, lemon and remaining 1/2 c oil until smooth; season with salt and pepper.

Can be made 3 days ahead. Cover and chill.