Tunisian Carrot Salad
Source: The Essential Mediterranean, by Nancy Harmon Jenkins (HarperCollins, 2003)| Ingredients | Measures |
|---|---|
| Carrots, medium size, peeled | 5-6 each |
| Garlic clove, chopped | 1 each |
| Ground caraway seed | 1 teaspoon |
| Sea salt | To taste |
| Harissa | 1 tablespoon |
| Lemon juice, freshly squeezed | 1 tablespoon |
| Extra virgin olive oil | ¼ cup |
Method
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.
Yield: 6 portions
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