Prep 10 mins
Cook 10 mins
I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too.
- 1 lb carrot, peeled and thinly sliced
- 3 tablespoons flat leaf parsley, minced
- 1 teaspoon cumin, ground
- 1⁄3 cup olive oil
- 1⁄4 cup red wine vinegar
- 2 garlic cloves
- 1⁄4 teaspoon harissa (see my The Essential Harissa)
- 12 black olives
- 2 hard-boiled eggs, quartered
- In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
- In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
- To serve, place the carrots in a serving dish and garnish with the olives and eggs.
- NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.
Scaled this down to 2 servings and really just blanched my carrots quickly as I wanted them very crisp. The dressing is lovely and fresh and the harissa adds its special North African nuance, but not so much so that it dominates. Thanks for sharing a great recipe. :-)