Tunisian Carrot Salad with Harissa
Created by JostLori on June 29, 2014
- Servings: 6
- Prep Time: 10m
- Cook Time: 10m
- Recipe #12907
Ingredients
- 1 pound carrot, peeled and thinly sliced
- 3 tablespoons flat leaf parsley, minced
- 1 teaspoon cumin, ground
- 1/3 cup oil (olive oil)
- 1/4 cup red wine vinegar
- 2 garlic cloves
- 1/4 teaspoon harissa (see my "The Essential Harissa" recipe)
- 12 black olives
- 2 large eggs ( hard-boiled, quartered)
How to Make
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Step 1: In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
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Step 2: In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
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Step 3: To serve, place the carrots in a serving dish and garnish with the olives and eggs.
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NOTE: if the carrots aren't sweet, you can add a touch of honey or agave syrup to the dressing.