Total Time 45 minutes
1/4 cup Alili Authentic Harissa
2/3 cup fresh lemon juice
1/2 cup DeCarlo DOP Extra Virgin Olive Oil from Puglia
Black Hawaiian Sea Salt, to taste
Freshly ground Tellicherry Peppercorns
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, chopped
1 pound Bulgarian Feta Cheese, crumbled
In a large bowl, whisk the Ailli Harissa with the lemon juice. Gradually whisk in the DeCarlo Olive Oil and season with Black Hawaiian Sea Salt and Tellicherry Pepper.
Add the carrots, raisins, parsley and Bulgarian Feta to the dressing and toss well. Serve lightly chilled or at room temperature.
The carrot salad can be made without the Bulgarian Feta and parsley and refrigerated for up to 6 hours; add the crumbled Feta and parsley just before serving. The lemon dressing can be refrigerated overnight.
Photo and recipe from foodandwine.com