Truth is that I made this last week. My husband and a friend were going to a potluck at a place called the Abundant Table, and rather than wait and let him ask me for something complicated to bring, I made this preemptively. The recipe was given to me from my friend J, who invariably sends me excellent recipes.
When I started, I really thought that I had enough food to make it work for a crowd. But then when I looked in the pantry, I was out of the requisite black olives. And also the cooked carrots seemed a bit small. So I added roasted beets, and it was better, but still not quite abundant enough. So then I spread it over lettuce. And added pine nuts. And finally, the dish I sent with Sam was only minimally like the recipe I started with. This happens regularly in my kitchen.
Here’s what I actually made:
Carrot Harissa Salad
1 medium bunch carrots – if you have Nantes, good for you, otherwise pretty much any carrot will do
4 medium beets, roasted and cut into dice
1/4 lb feta
about 1 tsp harissa – Mahjoub if you can find it
2 tsp olive oil
1/4 C water
salt to taste
Cut carrots into thin circles and cook in boiling water for 3 – 5 minutes. Run under cold water to stop the cooking. In a bowl, mix carrots, beets, and crumbled feta. Set aside.
In a small bowl, mix harissa, oil, and water, and start to pour over the veggies. Be a little careful here. The harissa is hot, and you will want to gauge your tolerance for heat as you go. I ended up using less than the total mix I had made, because I’m not as deeply into spicy foods as some. You may love it as written though.
Chop lettuce and place in a large flat bowl. Spoon carrot mix over the lettuce and top with a handful of pine nuts.