Pan-Roasted Harissa Vinaigrette
I recently taught a cooking class called Mid-Winter Appetizers at Cooks of Crocus Hill. It was an ambitious menu including a riff on a French Laundry hors d’voure called English Cucumber Cappellini...
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Whisk
- Skillet
- Stove
- Spoon
- Paper towel
Ingredients
- 2 teaspoons Dijon style mustard
- 3 tablespoons freshly squeezed Lemon juice
- 2 tablespoons aged Balsamic vinegar
- 1 tablespoon Shallots – minced
- ½ teaspoon Sugar
- Salt
- Pepper
- ½ cup + 2 tablespoons extra virgin olive oil (divided)
- 1 ½ tablespoons Harissa
- 1 ½ cups Parsley or Cilantro; washed, thoroughly dried and sliced
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