This Moroccan salad is unique, has a nice little kick, and is fast and easy to make.
Recipe from: Susan Feniger at Food & Wine
- 1/4 cup harissa
- 2/3 cup fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 4 pounds carrots, julienned on a mandoline or coarsely shredded in a food processor (about 12 cups)
- 2 cups raisins
- 4 cups flat-leaf parsley leaves
- 1 pound feta, crumbled
For full recipe click here.