PANTRYFLEX

blend · vinaigrette

NATIONAL AWARD WINNERPrep 10 min

Ironfield Harissa

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Rice Vinegar 60 ml, Harissa 23 ml, Lemon Zest 3 ml, Lemon Juice 23 ml, Soy Sauce 23 ml, Dijon Mustard 15 ml, Sriracha 8 ml, Olive Oil 120 ml, Shallot 80 ml
Rice Vinegar 60 mlHarissa 23 mlLemon Zest 3 mlLemon Juice 23 mlSoy Sauce 23 mlDijon Mustard 15 ml

Ingredients

  • Rice Vinegar — 1/4 cup unseasoned rice vinegar (60 ml)
  • Harissa — 1 1/2 tbsp harissa (22.5 ml)
  • Lemon Zest — 1/2 tsp lemon zest (2.5 ml)
  • Lemon Juice — 1 1/2 tbsp lemon juice (22.5 ml)
  • Soy Sauce — 1 1/2 tbsp soy sauce (22.5 ml)
  • Dijon Mustard — 1 tbsp Dijon mustard (15 ml)
  • Sriracha — 1 1/2 tsp Sriracha (7.5 ml)
  • Olive Oil — 1/2 cup extra-virgin olive oil (120 ml)
  • Shallot — 1/3 cup minced shallots (80 ml)
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

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

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Companion jar

Ironfield Harissa wants a blender — make it from this page.

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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.

Originally published as Harissa Vinaigrette.

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

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar