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Harissa Vinaigrette

Harissa, the popular hot pepper paste used in North African cuisine, steals the spotlight in this vinaigrette. Serve drizzled over our Charred Cauliflower Salad for a little extra kick.


600 ml (20 servings)



Total Time:

10 minutes


2.0 Litre Container


60 ml (¼ cup) harissa paste
120 ml (½ cup) red wine vinegar
10 g (2 teaspoons) dry mustard
2 teaspoons Winter Spice Seasoning
12 small garlic cloves, roasted
1 small shallot, peeled, roasted
45 g (3 ) pitted dates, or 3 tbsp. honey, optional
360 ml (1½ cup) extra virgin olive oil


  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 30 seconds.
  3. Reduce speed to Variable 3, remove lid plug and pour oil slowly through lid plug opening. Secure lid plug and blend an additional 15 seconds or until emulsified.

Nutrition Information