Harissa Vinaigrette
Harissa, the popular hot pepper paste used in North African cuisine, steals the spotlight in this vinaigrette. Serve drizzled over our Charred Cauliflower Salad for a little extra kick.
Ingredients
- 120 ml (½ cup) harissa paste
- 240 ml (1 cup) red wine vinegar
- 20 g (1⅓ Tablespoon) dry mustard
- 1⅓ Tablespoon Winter Spice Seasoning
- 24 small garlic cloves, roasted
- 2 small shallot, peeled, roasted
- 90 g (6 ) pitted dates, or 3 fl. oz. honey, optional
- 720 ml (3 cups) olive oil
Directions
- Place all ingredients except olive oil into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds.
- Reduce speed to Variable 3, remove lid plug and pour oil slowly through lid plug opening. Secure lid plug and blend an additional 15 seconds or until emulsified.
Nutrition Information
| Serving Size | 31 g (1 serving) |
| Amount Per Servings | |
| Calories | 160 |
| Total Fat | 16 |
| Saturated Fat | 2 |
| Cholesterol | 0 |
| Sodium | 45 |
| Total Carbohydrate | 3 |
| Sugars | 2 |
Harissa Vinaigrette is rated
out of
5 by
1.
Rated 5 out of
5
by
Jean T from
Fantastic balance of spice and acid!
This vinaigrette makes a terrific drizzle! I love the balance between heat and acid. So far I've used it as a drizzle for my butternut squash soup (it really helps balance the sweetness) and over roasted cauliflower/chicken tortillas as an almost makeshift shawarma. The 8 oz bowl was also perfect so that I don't end up with too much leftover after those planned meals!
Date published: 2020-09-30
