If you’re looking to step up your dressing game, this harissa vinaigrette recipe is bright and smokey, with pepper and citrus notes found throughout. It comes together in less than 5 minutes, and it tastes great poured over salads and grain bowls, or use it as a marinade for chicken or fish!
What Is Harissa?
Harissa is a hot chili paste that originated in Tunisia, North Africa, and it is frequently used in northern African and Middle Eastern cooking. It is commonly used for its vibrant red color and to add heat and flavor to dips and marinades. Depending on where you go shopping, you may come across harissa sauce, harissa powder, or harissa paste. So what is the difference between them?
It is important to note that every brand of harissa has a different heat level, so some can be very mild with little to no heat, while others will leave you wondering if your mouth is on fire. So always taste test and start with a little before adding more!
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What Is Harissa Dressing?
Harissa dressing is made like a traditional vinaigrette, with the addition of either harissa sauce or harissa paste. A traditional vinaigrette is one part vinegar to three parts oil, and this is the ratio we use in this recipe.
This bright red condiment is so versatile and tasty, you will want to play around with it and use it on a bunch of different recipes!
You may want to try it:
It’s so quick and easy to make, all you have to do is place everything in a jar and shake it up!
The Healthy Ingredients
This harissa vinaigrette recipe is actually super healthy! Let’s go over some of the health benefits of the ingredients.
Frequently Asked Questions
How Can I Use Harissa Paste In This Recipe?
To use harissa paste, start with only 1 -2 tsp and increase from there. Depending on the brand, it could be very spicy and strong flavored, so starting small and working your way up will prevent you from going overboard with the paste!
Can I Use A Different Type Of Vinegar?
Yes, you definitely can. White wine vinegar is the vinegar I recommend, as it compliments the flavors of harissa well, but you can absolutely use rice wine vinegar, champagne vinegar, or apple cider vinegar. I wouldn’t use distilled white vinegar as it can be very strong and overpowering, and I also wouldn’t use a colored vinegar like balsamic or red wine vinegar.
WOULD LEMON BE GOOD IN This?
I love adding lemon to salad dressings for a little extra zing. The harissa sauce that I used was actually pretty acidic to begin with, so I did not feel the need to add lemon. But if you use harissa paste, or if you just want a little extra lemon flavor, you can absolutely squeeze in some lemon juice! As with everything, start with a little bit and add more from there as needed.
Can I Make My Own Harissa?
You definitely can! A great recipe that you can go to is this Easy Harissa Recipe by the Mediterranean Dish.
Is Harissa Vegan?
Yes, harissa is made out of dried red chiles, garlic, citrus, olive oil, and spices, so it is most definitely vegan! But to make sure, read the label of the harissa you use.
Tips For Success Making Harissa Vinaigrette
My best tips for making this a successful vinaigrette recipe are:
Every brand of harissa tastes widely different from the next, and you need to taste test yours to determine how spicy it is and how condensed the flavors are. Harissa sauce is usually milder than harissa paste, but you still want to taste it to see if it needs more heat or flavor, or if you don’t want to use the recommended amount.
You can always add more, but you can’t take it away once it’s added! This goes along with taste testing your harissa before using it.
How To Store This Spicy Harissa Vinaigrette
This recipe should be stored in an airtight container like a mason jar or a Tupperware for 3-5 days in the refrigerator due to the perishable ingredients like garlic. Make sure to shake it up well prior to serving again, as it will separate when sitting in the refrigerator.
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Harissa Vinaigrette
Equipment
- Mason Jar or jar with whisk
Ingredients
- 2/3 cup extra virgin olive oil
- 4 tbsp white wine vinegar
- 1/3 cup harissa sauce, or 1-2 tsp of harissa paste (see notes)
- 1 garlic clove, grated or pressed through a garlic presser
- 1/4 tsp paprika
- 1/4 tsp table salt
Instructions
- See notes for tips. Make sure to taste your harissa before using and adjust the amount you use accordingly! Some are very spicy.
- Add all of the ingredients to a mason jar and shake well until combined! Taste and feel free to add more salt and harissa as needed. You can also add lemon and honey if you desire. Store in an airtight container in the refrigerator for 3-5 days.
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