Friday, March 19, 2010

Carrot Salad

CSA member Jet Doye shared this lovely recipe with us claiming that it's her new go-to recipe for using up her carrot abundance. If harissa is not already in your pantry, it can be found on-line at the extremely awesome Savory Spice Shop. Once you have it, you can use it to perk up couscous, as a kick for lentil soups and salads, and as a rub for chicken, just to name a few possibilities. If you want to try making your own, check out this ode to harissa with recipes and cooking tips.

If the harissa has too much heat for your taste, try the salad instead with a little cumin and some freshly chopped cilantro.

Tunisian Carrot Salad

5 to 6 medium carrots, cut into pieces and blanched
¼ cup pitted black olives,
¼ cup feta cheese, crumbled
1 tablespoon freshly squeezed lemon juice1 tablespoon harissa ¼ cup extra-virgin olive oil

Mix the first three ingredients in a salad bowl. Make the lemon juice, harissa and oil into a dressing, and pour over the salad. Lick the bowl when finished eating, because yes, it's that good.

1 comment:

Jet said...

Thank you, Christiana, for not disclosing that I said I licked the bowl. Metropulos in Santa Barbara carries a sun dried tomato harissa spread that is especially good in this salad and resulted in the embarrassing behavior.

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There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.