Tunisian Carrot Salad
Recipe courtesy of Nancy Harmon Jenkins
Serves 6
Ingredients:
- 5–6 medium-size carrots, peeled
- 1 clove garlic, chopped
- 1 teaspoon ground caraway seeds
- Sea salt to taste
- 1 tablespoon harissa
- 1 tablespoon lemon juice, freshly squeezed
- ¼ cup extra-virgin olive oil
Preparation:
- Using the large holes of a grater, grate the carrots into a bowl.
- In a mortar, pound the garlic to a paste with the caraway and salt. Stir in the lemon juice and harissa, mixing well, then add the olive oil. Beat with a fork or a small wire whisk to amalgamate and immediately pour over the grated carrots. Set aside at room temperature for about 30 minutes to develop the flavors.