Warm Ras-El-Hanout Vinaigrette

Name: Warm Ras-El-Hanout Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (140 ml)
Cuisine: African
Ingredients: 6 Tbsp grapeseed or other neutral oil (90 ml) Grapeseed Oil; 2 tsp ras el hanout (10 ml) Ras El Hanout; 1 garlic clove, finely grated Garlic; 2 Tbsp fresh lemon juice (30 ml) Lemon Juice; 2 Tbsp white balsamic vinegar or white wine vinegar (30 ml) White Balsamic; 1 Tbsp honey (15 ml) Honey; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Beverly Kim & Johnny Clark recipe. Not affiliated with, sponsored by, or endorsed by Beverly Kim & Johnny Clark.

DRESSING · BROCCOLI & ROASTED VEGETABLES

In the published recipe, this is the dressing for broccoli and date salad.

Clark's dressing for broccoli & roasted vegetables.

On the jar

WARM

Method: shake
Yield: about ½ cup
Ingredients: 8
Jar batch: 1.55× recipe

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Ratio

GRAPESEED OIL 90 mlLEMON JUICE 30 mlW.BALSAMIC 30 mlHONEY 15 ml

Ingredients

Grapeseed Oil6 Tbsp grapeseed or other neutral oil (90 ml)
Ras El Hanout2 tsp ras el hanout (10 ml)
Garlic1 garlic clove, finely grated
Lemon Juice2 Tbsp fresh lemon juice (30 ml)
White Balsamic2 Tbsp white balsamic vinegar or white wine vinegar (30 ml)
Honey1 Tbsp honey (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): GRAPESEED OIL, LEMON JUICE, W.BALSAMIC, HONEY.
Season to finish: RAS EL HANOUT (about 2½ tsp), GARLIC (1½ cloves), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 8 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 4 stars · 4 national awards

Warm Ras-El-Hanout VinaigretteNATIONAL AWARD WINNEROn the jar: WARM
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY
Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
Peanut VinaigretteNATIONAL AWARD WINNEROn the jar: PEANUT

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Provenance

Beverly Kim & Johnny Clark works in Korean-American at Parachute; credentials include James Beard Best Chef: Great Lakes 2019 (Parachute).

Originally published as Warm Ras-el-Hanout Vinaigrette.

Adapted from a Beverly Kim & Johnny Clark recipe (Beverly Kim & Johnny Clark / Bon Appétit (broccoli spoon salad; re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Beverly Kim & Johnny Clark / Bon Appétit (broccoli spoon salad; re-eligible under §1 v2 2026-07-18) (published as “Warm Ras-el-Hanout Vinaigrette”). Full citation lives in Provenance.

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