Recipe: Spicy Moroccan Carrot Salad
Published December 14, 2017
(Recipe may be cut in half.)
Ingredients
- ¼ c. harissa (Moroccan red pepper paste available at Whole Foods and Global Foods Market)
- 2/3 c. fresh lemon juice
- 1 c. extra-virgin olive oil
- ½ tsp. coarse kosher salt, plus more to taste
- Pinch of freshly ground pepper, plus more to taste
- 4 lbs. carrots, julienned on a mandoline or coarsely shredded with a food processor shredding disc or a box grater (about 12 cups)
- 1 ½ c. dark raisins
- 2 c. flat-leaf parsley leaves, coarsely chopped
- ½ lb. feta cheese, crumbled
Directions
- In a large bowl, whisk the harissa with the lemon juice, salt, and pepper. Gradually whisk in the olive oil until mixture becomes emulsified.
- Add the carrots, raisins, parsley and feta to the dressing and toss until everything is evenly mixed. Serve salad lightly chilled or at room temperature.
Make 18-20 servings.