Harissa Vinaigrette

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


  • 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


      1. Place all ingredients except olive oil into the Vitamix container in the order listed and secure the lid.
      2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds.
      3. 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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