Preserved Lemon Vinaigrette and Harissa Vinaigrette
makes about 1/2 - 2/3 cup, enough for a salad for 4–6
- 3 tbsp Harissa paste or preserved lemon spread (your choice)
- 1/3 cup Renieris Estate Extra Virgin Olive Oil (500ml)
- 2 tbsp fresh lemon juice
- 1 pinch cracked black pepper and sea salt
- 1 clove garlic, finely minced
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.
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.