recipes

Moroccan Carrot Salad with Spicy Lemon Dressing

Susan Feniger likes to make this salad early inside the day, so the carrots marinate a bit within the dressing. Harissa, the North African chile paste, provides fiery heat. Slideshow

Moroccan Carrot Salad with Spicy Lemon Dressing

Moroccan Carrot Salad with Spicy Lemon Dressing

Ingredients

  • 1/4 cup harissa (see Note)
  • 2/3 cup fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 4 pounds carrots, julienned on a mandoline or coarsely shredded in a food processor (about 12 cups)
  • 2 cups raisins
  • 4 cups flat-leaf parsley leaves
  • 1 pound feta, crumbled

How to Make It

Step 1

In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.

Step 2

Add the carrots, raisins, parsley, and feta to the dressing and toss well. Serve lightly chilled or at room temperature.

Make-Ahead

The carrot salad can be made without the feta and parsley and refrigerated for up to 6 hours; add the feta and parsley just before serving. The lemon dressing can be refrigerated overnight.

Notes

Harissa is a chile paste used in Tunisia and Morocco. It is available in jars and tubes from specialty food shops.

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