Harissa Vinaigrette

This bold and tangy vinaigrette brings the smoky heat of harissa together with sharp sherry vinegar and fresh parsley for a punchy, versatile sauce. Spoon it over roasted vegetables (especially cauliflower), or use it to dress grains, salads, and grilled proteins.

Why You'll Love Harissa Vinaigrette

Five ingredients, whisked together until emulsified: harissa, sherry vinegar, olive oil, parsley, and salt. It keeps in the fridge for up to a week, and the flavor gets better as it sits.

Tips and Tricks

• Use high-quality harissa for the best flavor-tube or jarred both work.
• If your vinaigrette is too thick, thin it out with a splash of water.
• Let it sit for 10 minutes after mixing to let the flavors meld.

Variations

• Add lemon zest or juice for extra brightness.
• Swap in mint or cilantro instead of parsley for a different herbal note.
• Stir in a spoonful of honey or maple syrup for a touch of sweetness.

Substitutions

• Use red wine vinegar or lemon juice instead of sherry vinegar.
• Avocado oil or grapeseed oil can replace olive oil.
• Use chili paste or sambal oelek if you don't have harissa.

Best Served With

• Roasted cauliflower or sweet potatoes
• Grain bowls or couscous salads
• Grilled chicken or fish
• Warm pita and hummus

How to Store Leftovers

• Store the vinaigrette in an airtight container or jar in the refrigerator for up to 5 days. Shake or stir before each use, as separation is natural.
• Let it come to room temperature before serving for the best texture and flavor.

Common Questions

Harissa Vinaigrette

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This bold and tangy vinaigrette brings the smoky heat of harissa together with sharp sherry vinegar and fresh parsley for a punchy, versatile sauce. Spoon it over roasted vegetables, especially cauliflower, or use it to dress grains, salads, and grilled proteins.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 4

Course: Dressing/Condiment

Cuisine: American, Middle Eastern

Calories: 498

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tablespoon harissa
• 2 tablespoon sherry vinegar
• ¼ cup olive oil
• 1 tablespoon parsley minced
• Kosher salt to taste

Equipment

• Small mixing bowl
• Airtight container or jar (for storing leftovers)
• Measuring spoons
• Whisk or fork

Method

 

1. In a small bowl, combine the harissa, sherry vinegar, olive oil, and minced parsley.
2. Whisk well until emulsified.
3. Season to taste with kosher salt.
4. Serve immediately or refrigerate in an airtight container for up to 1 week.

Nutrition

Calories: 498kcalCarbohydrates: 3gProtein: 1gFat: 54gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 39gSodium: 207mgPotassium: 90mgFiber: 0.5gSugar: 2gVitamin A: 439IUVitamin C: 8mgCalcium: 11mgIron: 1mg

Notes

Storage: keep in an airtight container in the fridge for up to 1 week.

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