Harissa Vinaigrette - add some fiery zing

This harissa vinaigrette is so flavourful and delicious, it’s the perfect addition to spice up any meal. Made with three simple ingredients, it can be made in a matter of minutes, ready to drizzle, slather and toss with your favourite dishes.

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The Origins of Harissa 

Harissa comes from Arabic harass which translates to pounds. Shoppers in Tunisian spice souks watched and waited for it to be pound before purchasing.

What Can I Use It On?

• Serve it with sturdy greens (little gems, cos/romaine, kale or spinach).
• Drizzle it on roasted and steamed veggies like beets, carrots, green beans or broccoli.
• Use it as a marinade for lamb, chicken and more.
• Spoon it on grilled meats, chicken or fish.

You Will Need

Where Can You Find Harissa?

Hariss can be found in the International aisle of most supermarkets or at delis or in Middle Eastern speciality stores. You can try making your own with our Harissa Paste Recipe.

What Can I use instead of Harissa?

If you are unable to find Harissa then you can simply chop up a chilli and a pinch of cumin and coriander powder instead.

Alternatively you can try some chilli oil any hot sauce such as siracha or tabasco or even some sambal oelek.

HOW TO Make

1. Find a container that has a tight-fitting lid - glass jars are perfect for this.
2. Add all the dressing ingredients to the container, cover it and shake until emulsified.
3. Taste and adjust seasonings according to your personal preferences.
4. If you would like your vinaigrette a bit sweeter then try adding a teaspoon of honey or maple syrup.

How Much Does It Make?

This recipe makes just under one cup of dressing which is enough for one salad that serves four people. The nutritional information has been calculated per serve.

How Long Can I Store It For?

Because this dressing uses lemon juice it will keep for approximately 5-7 days if stored in an airtight container in the refrigerator (not on the door).

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