Moroccan Carrot Salad

Adapted from The Bitten Word, adapted from Food & Wine.  We didn't have any Harissa handy, so we improvised.  This salad provides a great, bright and spicy contrast to a tagine dish.

For the salad

  • 2 cups carrots, shredded or thinly sliced
  • 1/2 cup raisins
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 pound feta, crumbled

For the dressing

  • 2 T harissa (see note below)
  • Juice of 1 lemon
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper

For the harissa, I finely chopped 3 peri-peri peppers, 2 serranos, 2 cloves garlic, and ~10 leaves of fresh mint and made them into a paste in a mortar and pestle with olive oil and a bit of lemon juice.  I added chile powder, salt, cumin, coriander, and paprika.

Carrot Salad
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