Recipe: Moroccan Carrot Salad with Harissa Vinaigrette - AmericaNowNews.com

Recipe: Moroccan Carrot Salad with Harissa Vinaigrette

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Roasted or sautéed, pickled or pureed, carrots are great no matter what color they are. Here is Chef Susan Feniger's recipe for Moroccan carrot salad.

Moroccan Carrot Salad with Harissa Vinaigrette

Serves 4 to 6

3 jumbo carrots, peeled and julienned (by hand or mandolin), approximately 6 cups

1 cup black raisins

2 cups whole Italian parsley leaves, washed and dried

2 Tablespoons harissa chile paste

1/3 cup lemon juice (approximately 2 to 3 lemons)

¼ cup extra virgin olive oil

1½ cups feta cheese, crumbled (we prefer the softer Bulgarian or French styles)

½ teaspoon kosher salt

In a medium mixing bowl place the carrot strips, raisins, parsley leaves, and feta cheese.

Toss gently to combine and set aside.

Separately, whisk together the harissa, lemon juice, olive oil, and salt until well incorporated.

Pour the harissa dressing over the top of the carrot mixture and stir well once more to combine and evenly coat all of the ingredients.

Serve immediately.

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