I have a question about the recipe "Moroccan carrot salad with Harissa" from Cordeliah.
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The recipe says to cool the carrots before tossing them with the dressing ingredients and serve the salad at room temperature. This is because the harissa, preserved lemons, cilantro, and garlic will all loose their fresh, snappy flavors if heated for too long. You can serve the salad warm, but don't let it sit for too long!
Straight talk from a mom who packs 15 lunch boxes a week.
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