Moroccan carrot salad


 

A staple salad in North African cuisine and perhaps one of the most common and loved harissa- carrot combinations. This simple, 4 ingredient salad is sure to impress the toughest crowd.

 

Serves 4-6

4 big carrots, peeled
2 bay leaves
1 tsp all spice
2 tablespoons oil (any preferred flavorless oil will work here)
Half bunch cilantro, finely chopped

5 tablespoons Preserved Lemon Harissa
2 tablespoons lemon juice

1⁄2 teaspoon salt

In a medium size pot place the carrots, cover with water and add the bay leaves, all spice a tablespoon of salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook for approx. 20 minutes until tender but still firm (that will depend on the size of your carrots, make sure to insert a knife to check for doneness)

Drain the water and discard the bay leaf and all spice. Let cool.

We like to slice the thin part of the carrot and grate the thicker parts. You can grate it all or slice them all. Depends on your preference.

In a mixing bowl, place the oil, harissa, cilantro, salt and lemon juice- mix well. Add the carrots and mix together. Serve room temperature.

This salad can be made few days in advance as it keeps in the fridge very well.

Feel free to replace the cilantro with chopped parsley