Harissa Vinaigrette

Name: Harissa Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: Middle Eastern
Ingredients: 1/4 cup unseasoned rice vinegar (60 ml) Rice Vinegar; 1 1/2 tbsp harissa (22.5 ml) Harissa; 1/2 tsp lemon zest (2.5 ml) Lemon Zest; 1 1/2 tbsp lemon juice (22.5 ml) Lemon Juice; 1 1/2 tbsp soy sauce (22.5 ml) Soy Sauce; 1 tbsp Dijon mustard (15 ml) Dijon Mustard; 1 1/2 tsp Sriracha (7.5 ml) Sriracha; 1/2 cup extra-virgin olive oil (120 ml) Olive Oil; 1/3 cup minced shallots (80 ml) Shallot; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Stephanie Izard recipe. Not affiliated with, sponsored by, or endorsed by Stephanie Izard.

DRESSING · ROASTED BROCCOLI & VEGETABLES

In the published recipe, this is the dressing for charred broccoli with blue cheese.

Izard's harissa vinaigrette for charred broccoli.

On the jar

HARISSA

Method: blend
Yield: about 1¼ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Rice Vinegar 60 mlHarissa 23 mlLemon Zest 3 mlLemon Juice 23 mlSoy Sauce 23 mlDijon Mustard 15 ml

Ingredients

Rice Vinegar1/4 cup unseasoned rice vinegar (60 ml)
Harissa1 1/2 tbsp harissa (22.5 ml)
Lemon Zest1/2 tsp lemon zest (2.5 ml)
Lemon Juice1 1/2 tbsp lemon juice (22.5 ml)
Soy Sauce1 1/2 tbsp soy sauce (22.5 ml)
Dijon Mustard1 tbsp Dijon mustard (15 ml)
Sriracha1 1/2 tsp Sriracha (7.5 ml)
Olive Oil1/2 cup extra-virgin olive oil (120 ml)
Shallot1/3 cup minced shallots (80 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Harissa Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 3 national awards

Chili Lime VinaigretteNATIONAL AWARD WINNEROn the jar: CHILI LIME
Garlic Fish VinaigretteNATIONAL AWARD WINNEROn the jar: GREEN BEAN
Bird's Eye VinaigretteNATIONAL AWARD WINNEROn the jar: FISH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Adapted from a Stephanie Izard recipe (Stephanie Izard / Food & Wine (charred broccoli blue cheese)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Stephanie Izard / Food & Wine (charred broccoli blue cheese) (published as “Harissa Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar