This harissa salad dressing is a zesty flavour-packed salad dressing. And it's super easy to make – no chopping required. Simply measure and mix. The vinaigrette is spicy and tangy with a hint of sweetness that's perfect for salads, roasted vegetables, and grain bowls.
Yield½ cup
Servings8
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons harissa paste*
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- ½ teaspoon sea salt, more to taste
Instructions
- In a small bowl, mix together all the ingredients until well combined. Alternatively, you can add the ingredients to a mason jar, close the lid and shake vigorously.
- Taste the harissa vinaigrette and adjust the seasoning to your taste.
Notes
- Different brands of harissa paste have different spice levels. Adjust the harissa to match your harissa paste to your tastebuds. Use rose harissa paste for a milder dressing with a hint of floral. If you want it even spicier, add some red pepper flakes. Or try a harissa paste substitute if you don't have any.
- I like to use a mix of lemon juice and red wine vinegar, but if you don't have both, use more of the one you have on hand.
- Refrigerate the harissa vinaigrette in an airtight container or mason jar for up to one week.