Testers: Use the harissa sub for now
Morraccan Carrot Salad with Harissa
Serves 4 as a side
Morraccan-style carrot salads are light and spicy-sweet and so easy to toss together while a tangine or curry is simmering, or while the bisteeya is baking (page XX), and this one packs a little punch from the addition of zingy harissa. For added lemony depth, toss in 1 teaspoon of minced Preserved Lemon (page XX).
Tip: For the prettiest salad, use a Y-shaped julienne peeler or a mandolin to slice the carrots into long matchstick shreds
3/4 pound carrots, scraped and sliced into matchsticks or shredded
½ cup roughly chopped cilantro
1/4 cup golden raisins
1/4 cup freshly squeezed orange juice
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon Olive Oil Harissa or 1/4 teaspoon cayenne pepper and 1/2 teaspoon ground cumin
1 teaspoon agave nectar
1/4 teaspoon sea salt
Place the carrots, raisins, and cilantro in a large mixing bowl. In a liquid measuring cup whisk together the remaining ingredients and pour over the carrots. Use tongs to toss everything together and serve immediately.