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A white bowl filled with a smooth, orange-red sauce with small red flecks, set on a light-colored surface.

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
Total Time 5 minutes
Servings: 4
Course: Dressing/Condiment
Cuisine: American, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Notes

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

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