Harissa Carrot Salad

Name: Harissa Carrot Salad
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

SUGARCANE raw bar grill|May 23, 2016 8:12 am EST

4.5 (2 ratings)

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This recipe is provided by SUGARCANE raw bar grill.

Servings

4

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

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.