Talk about a dark horse. Seriously. This salad. Amazing.
I made it thinking it would be kind of fun--something different than the same ol' sides we'd been having lately. I love harissa, but I've really never made anything with it at home, so I figured I'd give this a shot. I'm so glad I did.
It was absolutely great as a side, but next time I make it I'm going to add in some protein-packed chickpeas to make it a complete meal. I already can't wait.
North African Carrot and Parsnip Salad
adapted from Williams-Sonoma
Ingredients:
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. coriander
1/4 tsp. ground ginger
3 large carrots (about 3/4 lbs.)
3 large parsnips (about 3/4 lbs.)
1/4 c. fresh lemon juice
1 TBSP honey
1 TBSP harissa (less if you don't like heat)
sea salt and freshly-ground black pepper, to taste
6 TBSP extra-virgin olive oil
1/2 c. shelled pistachios, chopped
2 (15-oz.) cans chickpeas, rinsed
2/3 c. raisins
2 TBSP chopped cilantro
2 TBSP chopped mint
Directions:
1. In a small fry pan over medium-low heat, toast cinnamon, cumin, coriander, and ginger, until fragrant, about 2 minutes. Stir constantly to prevent burning. Remove from heat and let cool.
2. Peel carrots and parsnips. Shred in a food processor fitted with the shredding blade. Alternately, shred on the large holes of a box grater. Set aside.
3. In a small glass or plastic bowl, whisk together toasted spices, lemon juice, honey, harissa, and 1/2 tsp salt. Slowly whisk in olive oil. Taste dressing and adjust seasonings.
4. In a large bowl, stir together pistachios and a pinch of salt, Add carrots and parsnips, chickpeas (if using), raisins, 1/2 tsp. salt, black pepper, dressing, cilantro, and mint. Toss well. Taste and adjust seasonings.
Yields: 6 side servings (without chickpeas) or 4-6 main course servings (with chickpeas)
I made it thinking it would be kind of fun--something different than the same ol' sides we'd been having lately. I love harissa, but I've really never made anything with it at home, so I figured I'd give this a shot. I'm so glad I did.
It was absolutely great as a side, but next time I make it I'm going to add in some protein-packed chickpeas to make it a complete meal. I already can't wait.
North African Carrot and Parsnip Salad
adapted from Williams-Sonoma
Ingredients:
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. coriander
1/4 tsp. ground ginger
3 large carrots (about 3/4 lbs.)
3 large parsnips (about 3/4 lbs.)
1/4 c. fresh lemon juice
1 TBSP honey
1 TBSP harissa (less if you don't like heat)
sea salt and freshly-ground black pepper, to taste
6 TBSP extra-virgin olive oil
1/2 c. shelled pistachios, chopped
2 (15-oz.) cans chickpeas, rinsed
2/3 c. raisins
2 TBSP chopped cilantro
2 TBSP chopped mint
Directions:
1. In a small fry pan over medium-low heat, toast cinnamon, cumin, coriander, and ginger, until fragrant, about 2 minutes. Stir constantly to prevent burning. Remove from heat and let cool.
2. Peel carrots and parsnips. Shred in a food processor fitted with the shredding blade. Alternately, shred on the large holes of a box grater. Set aside.
3. In a small glass or plastic bowl, whisk together toasted spices, lemon juice, honey, harissa, and 1/2 tsp salt. Slowly whisk in olive oil. Taste dressing and adjust seasonings.
4. In a large bowl, stir together pistachios and a pinch of salt, Add carrots and parsnips, chickpeas (if using), raisins, 1/2 tsp. salt, black pepper, dressing, cilantro, and mint. Toss well. Taste and adjust seasonings.
Yields: 6 side servings (without chickpeas) or 4-6 main course servings (with chickpeas)