SoupAddict is not sure that normal people get addicted to carrots. Soup, yes. Carrots, not so much.
But SoupAddict has never claimed to be normal, so, she’s not surprised at all that most people pine and claw for dark chocolate and salted caramel, while she craves this, a carrot and harissa salad.
Fresh, shredded carrots doused in spices, tossed with mint and parsley, then topped with feta cheese. Try not to become addicted. (But frankly, I think mothers everywhere would approve if you got hooked on this concoction.)
SoupAddict loves the tender, sweet and sassy Spring radishes, so she added some Cincinnati Markets to the mix. It’s optional. If you’re all about the carrots, go for it. Your house, your rules.
SoupAddict shaved these by hand. Lightly shaved with a peeler. Tediously shaved. It went on for ever. (For subsequent batches—and there have been many—she let her food processor do the shaving. Much, much, much, much, much faster.)
Freshly ground spices are the way to go. Invest in an electric coffee grinder and reserve it for spice use only. You’ll wonder where its been all your life.
Fresh mint (left) and Italian flat leaf parsley.
The secret sauce in this carrot salad is Harissa, a spicy hot pepper blend from North Africa that quickly becomes addictive as a condiment.
Total prep time for this amazing carrot and harissa salad is about 20 minutes. SoupAddict prefers the salad after its chilled overnight, but sometimes a girl just can’t wait.
Carrot and Harissa Salad
Adapted from smittenkitchen.com
1 pound carrots, peeled, trimmed and coarsely grated or shredded
1/2 pound radishes, thinly sliced or shredded
4 tablespoons olive oil
1 clove clove of garlic, crushed
3/4 teaspoon caraway seeds (or about half as much in ground form)
1 teaspoon cumin seeds (or about half as much in ground form)
1 teaspoon coriander seeds (or about half as much in ground form)
1/2 teaspoon smoked paprika
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 teaspoon sugar
3 tablespoons lemon juice (about one lemon)
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
feta cheese, crumbled or chopped into bits
Place carrots and radish shreds in a medium size bowl. In a small sauté pan, cook the garlic, caraway, cumin, coriander paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and radishes and mix. Add the herbs and mix. Leave to infuse for an hour and top with the feta before eating.