Rating: 5 stars
1709 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1709
  • 1,709 Ratings

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 

Susan Feniger
July 2012

Gallery

© Dave Lauridsen

Recipe Summary

total:
45 mins
Yield:
20
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

Make Ahead

The carrot salad can be made without the feta and parsley and refrigerated for up to 6 hours; add the feta and parsley just before serving. The lemon dressing can be refrigerated overnight.

Notes

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

Advertisement
Advertisement