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 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