Harissa Vinaigrette
Harissa, the popular hot pepper paste used in North African cuisine, steals the spotlight in this vinaigrette. Serve drizzled over our Charred Cauliflower Salad for a little extra kick.
| Makes | 1.2 ml (40 Servings) |
| Total Time | 10 Minutes |
| Difficulty | Easy |
| Container | 2.0-litre Container |
Ingredients
- 120 ml harissa paste
- 240 ml red wine vinegar
- 20 g dry mustard
- 1⅓ Tablespoon Winter Spice Seasoning
- 24 small garlic cloves, roasted
- 2 small spring onions, peeled, roasted
- 90 g pitted dates
- 700 ml extra virgin olive oil
Directions
- Place all ingredients except olive oil into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds.
- Reduce speed to Variable 3, remove lid plug and pour oil slowly through lid plug opening. Secure lid plug and blend an additional 15 seconds or until emulsified.
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