Recipe from Black Trumpet: A Chef’s Journey Through Eight New England Seasons by Evan Mallet, (Chelsea Green Publishers 2016)
Ingredients
- •115 grams (½ cup) harissa
- •Half a preserved lemon, pulp removed and rind freshly chopped
- •30 ml (2 tablespoons) finely chopped shallots
- •60 ml (¼ cup) malt vinegar
- •2.5 ml (½ teaspoon) salt, plus more to taste
- •60 ml (¼ cup) walnut oil
- •120 ml (½ cup) grapeseed oil
Preparation
Combine the first five ingredients in the bowl of a blender. Puree until smooth. Add the walnut oil all at once and puree until combined. With the motor running, add the grapeseed oil in a slow and steady stream until the mixture thickens and becomes smooth. Season to taste and serve with Coban Salad.