This cooked salad is one of many salads my mother makes every Friday for dinner, Shabbat‘s meal. We call them salads though they are actually mezzes. After matbucha, a cooked tomato and pepper jam-like dip, this salad is my favorite.
It doesn’t require much effort, many ingredients, or time, but the carrots must be cooked perfectly – tender but still with a bite. You must baby-sit the carrots while steaming them. We’re talking 4 – 6 minutes, depending on the size of your carrots. Hard is better than soft. It wouldn’t be the end of the world if you overcooked them. If you did overcook the carrots – because you were scrolling on Instagram – mush them and serve it as a dip.
You can make the harissa yourself or buy it online or at Middle-Eastern stores. My harissa isn’t as spicy as most store-bought harissa. Before you add it to the salad taste it to make sure it’s not too hot for you.
Carrot Salad With Harissa & Lemon
- 10 medium carrots
- ¼ cup parsley, chopped finely
- 1 tablespoon harissa or make the dressing below - check how spicy it is before adding it
- 3 garlic cloves, crushed
- ½ teaspoon ground cumin
- 2 tablespoons harissa (or 1 teaspoon sweet paprika and ½ teaspoon hot paprika infused in 2 tablespoons canola or olive oil)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Peel the carrots and slice them 1.5in (2cm) thick; Put them in a saucepan with salted water and bring to a boil. Lower the heat and simmer until almost tender, about 10 minutes. Drain with a colander and leave to dry out completely.
- If you don't have harissa, mix all the dressing ingredients in a small mixing bowl.
- Put the carrots in a bowl with the parsley and harissa or dressing, and toss. Taste and correct seasoning. Serve or store in a container in the fridge up to five days.
This salad tastes better when it's in room temperature.