10
carrots
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2 tablespoons
Harissa
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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!I finally just made this last night and am eating it now for lunch! Love it! I preserved my lemons months ago and made the Harissa 2 weekends ago because I couldn't find any locally. Thanks for the recipe!
So, if "homemade" is possible for preserved lemons, how about a recipe?
I just preserved four of them for 1 month and now they are ready to use. You need spring lemons with thin skins. Cut them into 8 wedges and roll them in sea salt or kosher if that is all you have. Pack them into a glass container. After 4 weeks they will be tender enough to cook with. Make sure you remove the insides and only cook with the skins. I rinse mine to get off the excess salt. Make sure you use a non metal container...meaning a glass lid and bottom with a plastic sealer. NO METAL. Walmart sells them as well as any good Kitchen Store.
I'm happy that nutcakes asked a question about this on Foodpickle. I was fortunate that all ingredients were on hand. Loved it!
I've got tamarind paste, and I've got meyer lemon marmalade. what do you think of substituting either or both for the preserved lemon, which I don't have.
This looks absolutely wonderful, and I look forward to making it later on this week. Anything with preserved lemons in it perks me up with anticipation. I wonder whether a bit of fresh mint would be good in it instead of, or alongside, the cilantro?
Made this salad for a Middle Eastern brunch. It was delicious. I cut the garlic to 3 cloves, and that was plenty. I only had 1 preserved lemon and that was enough. Maybe it says something about how fantastic it was, but 4 of us finished a good part of the salad that is supposed to serve 8-10. I'd say it serves 6. Yum!!!