Pan-Roasted Harissa Vinaigrette

I recently taught a cooking class called Mid-Winter Appetizers at Cooks of Crocus Hill. It was an ambitious menu including a riff on a French Laundry hors d’voure called English Cucumber Cappellini with Pickled Oyster topped with Sterling Cavier and fresh Dill.

Another recipe was a Grilled Sardine on a bed of Roasted Beets with Fennel Marmalade and a pan-roasted Harissa Vinaigrette.

Here is the vinaigrette that I served along with the grilled sardines with roasted beets.

Pan-Roasted Harissa Vinaigrette

2 teaspoons Dijon style mustard
3 tablespoons freshly squeezed Lemon juice
2 tablespoons aged Balsamic vinegar
1 tablespoon Shallots – minced
½ teaspoon Sugar
Salt and Pepper to taste
½ cup + 2 tablespoons extra virgin olive oil (divided)
1 ½ tablespoons Harissa
1 ½ cups Parsley or Cilantro; washed, thoroughly dried and sliced

Combine first 5 ingredients, mixing well. Add salt & pepper to taste. Slowly add ½ cup of extra virgin olive oil to the mix.

Heat remaining olive oil in shallow pan to just before it begins to smoke. Add herb; then Harissa and cook until herb is bright green. Once bright green, plunge into dressing and stir well. Serve with the grilled sardines.

For those who participated in the Mid-Winter Appetizer class, it is my hope that you enjoyed it.

I will be Tackling the French Laundry at Cooks of Crocus Hill on Sunday, February 17, 2008, from 1:00 – 4:00 pm. The English Cucumber Cappellini with Pickled Oysters is on the menu again.

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