• Post last modified:March 2, 2024
  • Post category:Food
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Moroccan Carrot and Raisin Salad

Recipe by David Fionda
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1/4 cup harissa (see Note)

  • 1 cup fresh lemon juice

  • 3/4 cup extra-virgin olive oil

  • Salt

  • Freshly ground pepper

  • 2 pounds thick carrots

  • 1 1/2 cups golden raisins

  • 2 cups flat-leaf parsley leaves

  • 1/2 pound low salt feta, crumbled

Directions

  • In a large bowl make the vinagrette ,by whisking the tabasco with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper
  • Peel the carrots and cut off the ends., Cut into sections to fit into the mandoline and finely julienne the carrots
  • Add the carrots, raisins, parsley and feta to the dressing and toss well. Let it sit in the refrigerator for two hours or more.

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