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The Boston Globe

Food & dining

Recipe for harissa vinaigrette

Makes about 1 cups

Harissa is available in special markets.

½cup bottled harissa
cup red wine vinegar
1tablespoon tomato paste (or ½ tablespoon double concentrate paste from a tube)
cup chopped fresh cilantro
cup chopped fresh parsley
Salt and black pepper, to taste
cup olive oil
cup canola oil

1. In a blender, combine the harissa, vinegar, tomato paste, cilantro, parsley, and a generous pinch each of salt and pepper. Blend well.

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2. With the motor running, add the olive and canola oils through the hole in the cap. Blend until smooth. Taste for seasoning, and add more salt, if you like. Adapted from Baraka Cafe

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