© Dave Lauridsen
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 20

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the North African chile paste, adds fiery heat. Slideshow: More Make Ahead Picnic Salad Recipes

How to Make It

Step 1    

In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.

Step 2    

Add the carrots, raisins, parsley and feta to the dressing and toss well. Serve lightly chilled or at room temperature.

Chef's Notes

Harissa is a chile paste used in Tunisia and Morocco. It is available in jars and tubes from specialty food shops.

You May Like