This spicy shredded carrot salad from Smitten Kitchen is the most delicious thing. It's a far cry from the usual things I do with shredded carrots, and a great way for me to get a couple of the 8,652,395,782 servings of dark yellows and greens I'm s'posed to be eating for the baby every day.
If you can't find harissa, don't hesitate to make this anyway. You need to make a paste of spicy ground chilies, cumin and/or caraway and/or coriander seeds (coriander adds something wonderful to the finished salad), olive oil, and water, and if you want you can add a little sun-dried tomato in pulverized or paste form and/or a little garlic. The professionally made stuff is the (delicious) elephant gun of the hot sauce world; you can't miss too badly if you sort of approximate it.
It's OMGWTF delicious without the feta, but the feta transforms it from something pure and spicy and slightly sweet to something balanced, salty, and darkly complex, so it's worthwhile here.
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3 comments:
Thanks for the advice, I love salad! I am definitely going to be checking out your blog often. Best,
Allie
Yay! So glad you stopped by -- and you won't be sorry if you try this. We couldn't eat all of it on the night we made it and had the leftovers the following day, and they were every bit as amazing left over.
For anyone looking for Harissa, Williams Sonoma has a wonderful one in a jar for about $7-8. It's great in chicken marinades too! We keep it in the fridge at all times...
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