by Cordelia
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10
carrots
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2
tablespoons Harrisa
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4
tablespoons chopped preserved lemon (about one lemon)
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5
cloves of garlic chopped
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1/4
cup extra virgin olive oil
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2
tablespoons white vinegar
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Cut the carrot to rounds about 1/2 cm thick.
Ask the hotline about this step!Boil 4 cups of water and add salt.
Ask the hotline about this step!Boil the carrot for 10 min until soft but still have some bite to it. Drain, let dry and cool.
Ask the hotline about this step!Mix the carrot with the rest of the ingredients and let it sit in the fridge at least over night.
Ask the hotline about this step!Before serving check and see if the salad needs more salt or vinegar.
Ask the hotline about this step!Serve at room temperature.
Ask the hotline about this step!Tried this - had great luck with it. I was using a blend of beautiful orange and purple carrots, and in Shanghai, I haven't ever found the right ingredients for Harissa, so I substituted a chipotle in adobo. I also added some black mustard seeds that I fried up. A very nice recipe to play with! We ate it both as a salad and as a vegetarian pita stuffing with some feta cheese and lettuce. We'll definitely be making this again. Thanks Cordeliah!
Tried this, but substituted lemon zest and juice for the preserved lemon and vinegar - so delicious! I'm always looking for new ways to prepare carrots (one of my fiance's favorite veggies) and this is definitely a keeper (he finished off the batch immediately). Thanks!
good recipe
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
Made this with a mix of different colored carrots from my local farmer's market - was a bit suspicious of the preserved lemon but the overall taste was great: tart, spicy and fresh: http://epifurious.tumblr.com/post/15724364614/moroccan-salads