Sunday, July 18, 2010

Carrot Salad

This was the third mayo-free salad we made for my parents' pool party. My brother makes a variation for his menu, too.

1 lb. carrots, peeled and thinly sliced
5 Tbsp olive oil
2 cloves garlic, minced
1 tsp harissa mixed with water to thin
1 tsp Kosher salt
1 tsp ground cumin

Peel and slice the carrots. We used the Cuisinart grater feature, so this was done in about 2 minutes.

Combine the remaining ingredients in the bottom of a medium bowl. The harissa is a chili paste, found in a tube in your ethnic food aisle. It has a smokey taste that went really well with the cumin. Add the carrots and toss to coat.

Of course if you over estimate how many people are coming and accidentally make five pounds worth, you'll have to get creative with the leftovers like my mom did!

2 Tbsp butter
2 Tbsp olive oil
1 onion
1 elephant garlic clove
32 oz. chicken broth
~8 cups carrot salad

Saute the onion and garlic in the butter and olive oil. Add the leftover carrot salad and broth, simmering until the carrots are tender. Puree using a stick blender or Cuisinart. Garnish with sour cream if desired.


Laura said...

Ohhh this looks great. I love the making leftovers in to something else altogether.

Anonymous said...

I love the shredding feature on my food processor - so quick!

Way to be creative with the leftovers! I wonder if mixed with shredded potatoes you could make potato pancakes??

Hope you are having a great time Christina!

Jenn@slim-shoppin said...

I've never tried harrassa before, it sounds really good!

And the leftovers are pretty sweet too! Kudos to your Momma!

Anonymous said...

I hate mayo so any dish that is sans mayo is a winner in my book :)