This started out as Moroccan carrot salad with spicy lemon dressing - I found it at The Bitten Word, and they found it in Food & Wine magazine. I love carrot salads, and I imagined it would be a perfect side dish with the grilled pork we had planned. As I made it, I couldn't be bothered with any actual measuring - so my recipe is more of a sketch.
I had a bowl of pecans next to the stove... so I figured I might as well add them. Great idea, acually! They added a little bit of crunch, to what was already a very nicely balanced spicy-salty-sour-sweet salad. Oh, and I don't have harissa, so I used some sambal oelek - a chili pepper paste that I very often use in lieu of other spicy stuff.
I think black olives would go very nicely in this dish a well - perhaps instead of the raisins.
Carrot salad with Pecans & Feta
serves 2-3
4 medium carrots
juice of 1 lemon
1 tsp sambal oelek (chili paste)
1 tbsp olive oil
salt
pepper
small handful of golden raisins
small handful of toasted pecans
1-2 tbsp finely chopped flat leaf parsley (I use very little, I'm not a big fan)
50 g feta cheese, crumbled
I started this a few hours before serving it, by finely slicing the carrots, and marinating them - at room temperature - in lemon juice, sambal oelek, olive oil and a little salt and black pepper.
Just before serving, I added raisins, pecans, parsley and feta cheese.
5 comments:
Looks good :)
xx
http://abudhabifood.blogspot.com
And, to think when I make my carrot salad, I only shred carrots, and put in raisins with the mayo.....Gee, you certainly know how to spruce things up. Great idea. Kay
Great idea on how to use feta cheese! Never thought about that!
I'd gladly have entered, if I was in the US. Now, sadly no. The salad is really delicious - I highly recommend it.
i love your recipes! you give me so many ideas!! thank you :)
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