Harissa Carrot Salad

We'll show you how to make your own harissa paste for this amazing tricolor carrot salad

This recipe is provided by SUGARCANE raw bar grill.

4
Servings
Deliver Ingredients

Ingredients

For the Roasted Carrots:

  • 5 Pounds tricolor carrots
  • 1 pint orange juice
  • 1 orange zest plus juice
  • 1/2 pint white wine
  • 2 Teaspoons five-spice powder
  • 2 Tablespoons extra virgin olive oil
  • 1 Kilogram roasted red bell pepper
  • 190 Grams onion, charred in ash
  • 150 Grams aji panca paste
  • 25 Grams jalapeño, roasted
  • 60 Grams garlic confit
  • 40 Grams lemon juice
  • 50 Grams extra virgin olive oil
  • 15 Grams cumin seed, toasted
  • 10 Grams coriander seed, toasted
  • 10 Grams caraway seeds, toasted
  • 20 Grams salt
  • 4 Grams black pepper

Directions

For the Roasted Carrots:

Combine all and roast at 350 degrees for 20 minutes or until al dente.

Combine all ingredients in blender and purée until smooth.

Yields two (2) quarts.

Harissa Shopping Tip

Middle Eastern cuisine relies on some fragrant and expensive spices and seasonings such as cinnamon, clove, nutmeg, coriander, turmeric, and sumac. If possible, buy and store them whole; whole spices have a stronger aroma and flavor.

Harissa Cooking Tip

For a stronger flavor and aroma, toast spices before grinding them, and only grind the amount that you need for the recipe. Keeping spices whole until needed extends their shelf life.