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Author Notes: This is one of many little cooked salads, my Moroccan mother serves almost every shabat or holiday feasts. The ingredients are not very extraordinary but the flavor is. The spiciness of the harissa is very crucial so don't skip on it. I make my own harissa and I would be happy to share the recipe upon request (the recipe is very simple), other wise you can find harissa in any mediterranean store. Moroccan has very strick rules about how and when to serve food. This salad is only served on shabat or holiday but I like to brake the rules, I make it on weekdays as a side to a sandwich or as a snack. —Shelly's Humble Kitchen
Serves 4 - 6 as a mezze
cup finely chopped parsley
Medium garlic cloves - crushed
tablespoons olive oil
tablespoons freshly squeezed lemon juice (1/2 lemon)
- Wash and peel the carrots, and slice them into ¾ inch rounds. To cook the carrots you can either steam them in a steaming pot, or you can put them into a sauce pan with two cups of water and cook with a lid on, on medium-low heat, until the carrots are soft but not too soft, for about 15 minutes (make sure not to over cook them). Drain and let them cool.
- Add the carrots and chopped parsley into medium salad bowl.
- to make the dressing, put the rest of the ingredients into a small bowl and mix it together. Pour the dressing over the carrots and toss gently. Serve immediately or keep in the fridge up to five days. The salad can be served cold but I think it tastes better in room temperature.