Spicy Carrot Salad

By • February 28, 2011 • 0 Comments



Author Notes: inspired by and adapted from a David Rosengarten tv show on Feta CheeseGelfo

Serves 4

  • 2 pounds Carrots
  • 4 large garlic cloves
  • 2 teaspoons harissa
  • 3 tablespoons white wine vinegar
  • 1/3 cup Extra Virgin Olive Oil
  • 1/2 pound Bulgarian Feta cheese
  • salt - to taste
  • 2 teaspoons caraway seeds
  1. Cut carrots in thick rounds, boil with garlic and salt for 5-10 minutes. Carrots should be medium cooked - not too mushy, not too crunchy.
  2. Drain carrots & garlic, reserve cooking liquid.
  3. In mortar & pestle crush caraway seeds.
  4. Add carrots, garlic, caraway seeds in to food processor. Pulse a few times. Scape bowl. Add harissa, vinegar, salt. process. Add olive oil, process a couple of pulses. You can add cooking liquid, if desired.
  5. Crumble feta and mix with a spoon. Taste, revise seasoning, if necessary. Eat warm or chilled.
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