Harissa-Cilantro Vinaigrette

½ cup
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This dressing pairs well with assertive greens or it can be drizzled over roasted beets, cauliflower or broccoli. It’s also a terrific sauce for salmon.


  • 2

    tablespoons lemon juice

  • 1

    tablespoon harissa

Michele R.

Harissa has long been a staple in our kitchen - although I do buy it and don't make my own - and I haven't bought a container of salad dressing in over 30 years - always making my own - and yet somehow until seeing this recipe to bring on the 'light bulb' I had never thought of using harissa in salad dressing. What a delicious thing this brilliant idea turned out to be. I play with the amount of citrus (I like a little more) and types of citrus, as well as the amount of honey and oil but the concept is this. Thanks to Milk Street for the idea. This also tasty used with tomatoes and next up I'm going to toss it into some diced cooked and cooled sweet potatoes as starting point for a salad.


What a good idea! I roast beets every week, adding red onion (soaked), segmented orange, black olives, usually tossing with OJ, some kind of vinegar, a little olive oil. I have been making my own harissa since I learned the recipe on milk street. I just love the stuff, it's become a staple in my kitchen - we put it on everything! Can't wait to try this, I'm sure we'll love it.