Shared by Jessica Solnicki
Kemia de Zanahorias (Carrot Salad With Harissa)
Yield: 6 servingsThis recipe was shared by Jessica Solnicki. Read more about her family in "Remembering a Tunisian Matriarch at an Argentine Seder Table" and try her recipes for charoset with dates, pistachio and rose water, kemia de remolachas, and cneidalaj.
Family Journey
Livorno, ItalyTunis, TunisiaParis, France
Buenos Aires, Argentina and Thessaloniki, GreeceGrodno, PolandArgentina
Ingredients
- 1 tablespoon + 1 teaspoon kosher salt
- 6 carrots, cut into ¼ inch rounds
- 5 garlic cloves, thinly sliced
- 3 teaspoons olive oil
- 1 teaspoon harissa
- 1 teaspoon ground paprika
- 1 teaspoon caraway seeds
- 1 tablespoon white vinegar
Preparation
Step 1
Bring a large pot of water to a boil with 1 tablespoon of salt. Add the carrots into the boiling water and cook for about 5 to 8 minutes until fork tender.
Step 2
Add the oil to a skillet, once the oil is hot add the garlic and saute until golden. Add the boiled carrots, harissa and paprika and sauté for 3 minutes until the carrots are coated.
Step 3
Transfer to a mixing bowl and add the caraway seeds, vinegar and remaining 1 teaspoon of salt. Mix well.
Step 4
Serve warm or at room temperature.
