North African Spiced Carrot and Parsnip Salad
I googled for something that would use up my lingering carrots and parsnips from the beef stew recipe, and I found this Williams-Sonoma recipe. It has been rearranged for clarity.
I served it with Treda.
Ingredients
Dressing
- ¼ tsp. ground cinnamon
- ¼ tsp. ground coriander
- ¼ tsp. ground cumin
- ⅛ tsp. ground ginger
- ¼ c. lemon juice
- 1 T honey
- ¾ tsp. harissa
- ½ tsp. salt
- 6 T extra-virgin olive oil
Salad
- 3 large carrots (¾ lb.), grated with a box grater
- 3 large parsnips (¾ lb.), grated with a box grater
- ⅔ c. raisins
- ½ c. toasted pistachios, chopped
- ½ tsp. salt
- black pepper to taste
Directions
Note that parsnips are not as easy to grate as carrots.
- Toast the first four spices in a tiny cast-iron skillet for about two minutes until fragrant, then let cool.
- Toast the pistachios for the salad in the same pan.
- Whisk together all dressing ingredients except oil, then whisk in the oil slowly.
- Toss all salad ingredients in dressing and serve.
Variants
The original recipe was topped with ¼ chopped fresh cilantro or mint, which I didn’t have.
