Harissa Carrot Salad

Harissa Carrot Salad
4.5 from 2 ratings
This recipe is provided by SUGARCANE raw bar grill.
Servings
4
servings
Ingredients
  • 5 pound tricolor carrots
  • 1 pint orange juice
  • 1 orange zest plus juice
  • 1/2 pint white wine
  • 2 teaspoon five-spice powder
  • 2 tablespoon extra virgin olive oil
  • 1 kilogram roasted red bell pepper
  • 190 gram onion, charred in ash
  • 150 gram aji panca paste
  • 25 gram jalapeño, roasted
  • 60 gram garlic confit
  • 40 gram lemon juice
  • 50 gram extra virgin olive oil
  • 15 gram cumin seed, toasted
  • 10 gram coriander seed, toasted
  • 10 gram caraway seeds, toasted
  • 20 gram salt
  • 4 gram black pepper
Directions
  1. Combine all and roast at 350 degrees for 20 minutes or until al dente.
  2. Combine all ingredients in blender and purée until smooth.
  3. Yields two (2) quarts.