How To Make Molly Yeh's Moroccan Carrot Salad

 

 

Ingredients

Kosher salt and freshly ground black pepper
2 lb(s) large carrots, peeled
3 Tbsp olive oil
1 Tbsp harissa
2 cloves garlic, smashed
Juice of 1/2 lemon
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
Toasted sesame seeds, for topping

Directions

1. Bring a large pot of salted water to a boil. Add the carrots and boil until tender, about 15 minutes. Let cool slightly, then slice into 1/2-inch coins.
2. In a large bowl, whisk the olive oil, harissa, garlic, lemon juice, 3/4 teaspoon salt and some pepper. Toss with the carrots to coat, then toss with the cilantro and parsley. Sprinkle with the sesame seeds and serve warm or at room temp, or refrigerate until ready to serve.