Harissa Vinaigrette
Rachel Forrest is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier. She is a food and drink writer, restaurant critic, freelance and Gannett writer and Contributing Editor at Eat Drink Lucky.
This recipe is featured in Farmers Markets on Wheels
Recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons by Evan Mallet, (Chelsea Green Publishers 2016)
- Servings Makes about 255ml (1½ cups)
Ingredients
- 115 grams (½ cup) harissa
- Half a preserved lemon, pulp removed and rind freshly chopped
- 30 ml (2 tablespoons) finely chopped shallots
- 60 ml (¼ cup) malt vinegar
- 2.5 ml (½ teaspoon) salt, plus more to taste
- 60 ml (¼ cup) walnut oil
- 120 ml (½ cup) grapeseed oil
Preparation
Combine the first five ingredients in the bowl of a blender. Puree until smooth. Add the walnut oil all at once and puree until combined. With the motor running, add the grapeseed oil in a slow and steady stream until the mixture thickens and becomes smooth. Season to taste and serve with Coban Salad.
Rachel Forrest
Rachel Forrest is a food and drink writer and cookbook author living in San Ignacio, Belize with her husband, Jim, three dogs, a cat and a parrot. She is the co-author of Maine Classics: 150 Delicious Recipes from Downeast and is a Content Strategist for Gannett. Find out more at www.rachel-forrest.com.
Photo credit: David J. Murray
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