In sorting the recipes the Accidental Locavore had on the cloud, this salad sounded like the perfect accompaniment to steak tartare on a very hot evening. Added bonus: our friend Jamila gave us a jar of harissa she made from a family recipe. It’s great, a little chunky, nice and spicy! This feeds 4 as a side dish, is quick to make but needs some marinating time for the flavors to really develop.
Carrot Salad with Harissa, Feta and Mint
|Prep time||15 minutes|
|Meal type||Salad, Side Dish|
- 3/4lb carrots, peeled, trimmed and coarsly grated
- 4 tablespoons olive oil
- 1 clove garlic, finely minced
- 1/2 teaspoon ground corriander
- 3/4 teaspoons ground cumin
- 1/2 teaspoon paprika (I used hot smoked paprika just for fun)
- 3/4 tablespoons harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
- 1/2 teaspoon sugar
- 3 tablespoons lemon juice
- 2 tablespoons parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1/4 cup crumbled feta cheese
|In a small sauté pan over medium low heat, cook the garlic, coriander, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots, add the herbs and mix well.|
|Leave the salad to marinate for an hour at room temperature. Just before serving, add the crumbled feta. Serve and enjoy!|
Notes: You can grate the carrots on a hand-grater on the big holes. It’s slow and carrot bits will be all over the kitchen. I pulled out the food processor with the grater blade and was done in less than a minute, however, cleaning it…The original recipe called for caraway seeds (and cumin seeds) to be ground. I didn’t think I had any caraway seeds so I used ground coriander instead. If you don’t have friends making harissa for you, this is the Locavore’s recent favorite (and not because it comes from Provence): Domaine de Provence Harissa Paste. It’s expensive for a condiment, but worth it!
Verdict: I’ve always preferred raw carrots to cooked ones, so this along with the harissa kick was a hit in my book! I added a little more cumin and harissa than the recipe calls for and since we didn’t have any parsley, tossed in a little more mint. Frank really liked it, once he got over the initial surprise of seeing a plate with carrot salad on it. I’ll definitely make this again.
Quick update: I made this again, this time trying for more of an Asian inspiration. I used Sriracha instead of the harissa, juice of a lime, about 2 tablespoons of rice wine vinegar and added some chopped cilantro along with the mint, no cheese. It was good, very spicy, so next time I’ll taste before madly squirting in the sriracha.