Wednesday, November 24, 2010

Moroccan Carrot Salad with Harissa

Operation Use Harissa, phase....four?  I lost count.  But I put together a nice list of all the harissa recipes I've made this year:
This was a really simple recipe, but for some reason, it ended up particularly good.  I think the generous amounts of lemon juice and parsley kept it from being a soggy bowl of grated carrot.  Instead, it's zingy and refreshing (though I'd like to try adding a bit of cinnamon, too, to bring out the carrots' sweetness).  As always, I cut back on the raw garlic, too.

Moroccan Carrot Salad with Harissa
(from epicurious)

1 pound (6-8 medium) carrots, coarsely grated (about 4 cups)
1/4 c olive oil
1/4 c fresh lemon juice
1/4 c chopped fresh cilantro and/or parsley
2 cloves garlic, minced
1 tsp ground cumin or (1/2 tsp ground cumin + 1/4 tsp ground cinnamon)
1 tsp sweet paprika
pinch of salt
1 tsp harissa (Northwest African chili paste) (or 1 TB minced green chilies or 1/4 to 1/2 tsp cayenne)

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.  Serves 4-5.

Note to self: A variation to try--Carrot-Orange Salad: Omit the cumin and add 1 1/2 tsp orange blossom water or 1/2 c fresh orange juice, 1/4 c chopped fresh spearmint, and, if desired, 1 TB sugar or honey.

No comments: