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RECIPE: Harissa-Orange Vinaigrette
- Yield: Makes about 1 cup 1x
Description
This vinaigrette is sweet with a flavorful kick of harissa, a North African chili condiment. You can adjust the spice level by how much harissa you use. Note that harissa brands vary greatly in their heat level, so start with less and add more to taste. Leftover vinaigrette can be refrigerated and used to dress salads made with heartier greens.
Ingredients
Units
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- 1/3 cup olive oil
- 1/4 cup orange juice, preferably freshly squeezed
- 1 tsp orange zest
- 2 Tbsps rice vinegar
- 2 Tbsps honey
- 3 Tbsps store-bought harissa
- 1/2 tsp kosher salt
- 1 tsp Dijon mustard
- 1/2 tsp red pepper flakes, optional
- Few grinds of black pepper
Instructions
- Combine all ingredients in a small bowl and whisk to blend.
- Store any leftover dressing in a lidded glass jar in the refrigerator for up to three days.
Zest Master
To make zesting lemons and oranges easier, zest the whole fruit before juicing it. Zesting removes the top layer of the peel and leaves the bitter white pith. If you don’t have a microplane zester, use a box grater or peeler, being careful to avoid the pith, and finely chop.
