Moroccan carrot salad with Harissa

By • September 30, 2009 • 12 Comments

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Author Notes: Classic Moroccan salad, zesty and tangy. It is best when you use not too spicy home made Harissa (Moroccan chili paste) and home made preserved lemons. But if you don't have the lemon you can cut a lemon with peel to small pieces and cook it for one minute in a little water in the microwave. Cordeliah

Food52 Review: As Cordeliah notes, this salad is all about tang and fragrance. It's one of those dishes that really wakes up your tongue: the garlic keeps on giving (in the best possible way); the harissa lends both sweetness and heat (you can control the latter by choosing a milder or more spicy harissa); and the perfume of the preserved lemon lingers after each bite. We love the plump little rounds of carrot, which grab onto just the right amount of dressing. And yes, it is even better the next day. - A&MThe Editors

Serves 8-10

  • 10 carrots
  • 2 tablespoons Harissa
  • 4 tablespoons chopped preserved lemon (about one lemon)
  • 5 cloves of garlic chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white vinegar
  • 1/4 bunch cilantro
  • salt & pepper
  1. Cut the carrot to rounds about 1/2 cm thick.
  2. Boil 4 cups of water and add salt.
  3. Boil the carrot for 10 min until soft but still have some bite to it. Drain, let dry and cool.
  4. Mix the carrot with the rest of the ingredients and let it sit in the fridge at least over night.
  5. Before serving check and see if the salad needs more salt or vinegar.
  6. Serve at room temperature.
Jump to Comments (12)

Tags: carrot, mediterranean, Salads, Vegetables, Vegetarian

Comments (12) Questions (5)

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8 days ago Darcie Sosa

So I think I added too much harissa. This isn't a problem for me, the spicier, the better I always say. However I am bringing this to a dinner party and I think it may too hot for most of the guests. Anyone have a trick to lessen the spice? I was thinking about adding more lemon juice. Thought? Ideas?

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3 months ago Anne B

This is fantastic. I only used a Tbls of harissa b/c I don't like it really hot. I put it on a bed of arugula and ate it with some tinned anchovies and a little mozerella. Great flavors.

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about 1 year ago tulip549

This is pretty tasty. I used my own homemade harissa sauce and added some greek yogurt as well. It was quite delicious.

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over 2 years ago SparkleDiana

Ok, the tip about microwaving lemon when you don't have preserved lemon on hand is ingenious! I wish I knew that trick years ago. The garlic and harissa get stronger each day, and I loved the full-flavored, pungency. I bought clusters of purple, orange and yellow carrots - so pretty with the green flecks of herbs and red ribbons of dressing.

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over 2 years ago HeatherM

Finally made this last weekend after lusting after it for months. I still didn't have any preserved lemon on hand, but used Cordeliah's tip and just microwaved about a lemon's worth of sliced peel - it worked great! I'm sure it was missing a little something but I certainly didn't miss it. I also subbed fresh parsley as I was cooking for a cilantro-hater. Will definitely make again.

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almost 3 years ago MotherWouldKnow

Made this salad for a Middle Eastern brunch. It was delicious. I cut the garlic to 3 cloves, and that was plenty. I only had 1 preserved lemon and that was enough. Maybe it says something about how fantastic it was, but 4 of us finished a good part of the salad that is supposed to serve 8-10. I'd say it serves 6. Yum!!!

Epietzsch

almost 3 years ago borntobeworn

I finally just made this last night and am eating it now for lunch! Love it! I preserved my lemons months ago and made the Harissa 2 weekends ago because I couldn't find any locally. Thanks for the recipe!

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over 3 years ago mzmecz

So, if "homemade" is possible for preserved lemons, how about a recipe?

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over 3 years ago Stockout

I just preserved four of them for 1 month and now they are ready to use. You need spring lemons with thin skins. Cut them into 8 wedges and roll them in sea salt or kosher if that is all you have. Pack them into a glass container. After 4 weeks they will be tender enough to cook with. Make sure you remove the insides and only cook with the skins. I rinse mine to get off the excess salt. Make sure you use a non metal container...meaning a glass lid and bottom with a plastic sealer. NO METAL. Walmart sells them as well as any good Kitchen Store.

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almost 4 years ago susan g

I'm happy that nutcakes asked a question about this on Foodpickle. I was fortunate that all ingredients were on hand. Loved it!

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about 5 years ago deborah w

I've got tamarind paste, and I've got meyer lemon marmalade. what do you think of substituting either or both for the preserved lemon, which I don't have.

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about 5 years ago chinagirl

This looks absolutely wonderful, and I look forward to making it later on this week. Anything with preserved lemons in it perks me up with anticipation. I wonder whether a bit of fresh mint would be good in it instead of, or alongside, the cilantro?