$ Click here for Today's Deals $

Salads

REVIEWS Review(s)

Moroccan Carrot Salad with Spicy Lemon Dressing

Difficulty:Easy
Prep Time: Minutes
Serves:
Cook Time: Minutes

Ingredients

Description

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. Make Ahead 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

  • 1. In a large bowl, whisk the Ailli Harissa with the lemon juice.
  • 2. Gradually whisk in the DeCarlo Olive Oil and season with Black Hawaiian Sea Salt and Tellicherry Pepper.
  • 3. Add the carrots, raisins, parsley and Bulgarian Feta to the dressing and toss well.
  • 4. Serve lightly chilled or at room temperature.
  • 5. Make Ahead 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.
  • 6. The lemon dressing can be refrigerated overnight.
  • 7. Photo and recipe from foodandwine.com

Rate this Recipe

1 star
2 stars
3 stars
4 stars
5 stars
© 2015 Olivenation LLC. All Rights Reserved.

Please wait...