Preserved Lemon Vinaigrette and Harissa Vinaigrette

makes about 1/2 - 2/3 cup, enough for a salad for 4–6
Preserved Lemon Vinaigrette and Harissa Vinaigrette

Preserved Lemon Vinaigrette

This bright vinaigrette is a breeze to make. Super on salads, try spooning it over roast chicken or fish at room temperature.

2 tablespoons fresh lemon juice
1 tablespoon preserved lemon spread
1⁄3 cup extra-virgin olive oil
Salt
Freshly ground black pepper

Put the lemon juice and preserved lemon spread into a small bowl. Stir in the olive oil. Season to taste with a little salt and pepper.

Harissa Vinaigrette

Harissa is a garlicky chile paste used in cooking across North Africa in Morrocco, Algeria, and Tunisia. Ground, roasted red chiles are mixed with spices such as coriander seeds, saffron, and caraway along with garlic and olive oil. The recipe varies from place to place and household to household. We love the heat and warm flavor it adds to this vinaigrette.

1 clove garlic, peeled and minced
Pinch of fennel seeds, chopped
Pinch of cumin seeds, chopped
Salt
Freshly ground black pepper
2 tablespoons harissa paste
2 tablespoons red wine vinegar or fresh lemon juice
6 tablespoons extra-virgin olive oil

Put the garlic, fennel, cumin, a good pinch of salt, and some pepper into a small bowl. Stir in the harissa and vinegar. Add the olive oil, stirring it in. Adjust the seasonings.

Vinaigrettes