3 large, peeled
½ tsp(s), (2 ml)
½ tsp(s), (2 ml) sweet variety
Extra virgin olive oil
2 tbsp(s), (30 ml)
Fresh lemon juice
1 tbsp(s), (15 ml)
½ cup(s), (125 ml) packed, flat-leaf kind, roughly chopped
¼ tsp(s), (1 ml) or to taste
⅛ pinch, (0.5 ml) or to taste, freshly ground
1 clove(s), medium, grated or very finely minced
- Using a mandoline slicer or very sharp knife, very thinly slice the carrots on the diagonal about 1.6-mm (1/16-inch) thick and put them in a bowl.
- Put the cumin, paprika, cinnamon, and cayenne in a small dry skillet over medium-low heat. Cook, stirring frequently, until the spices are fragrant, about 1 minute. Add the oil and swirl the pan to mix. Add the lemon juice and swirl the pan; when the mixture begins to bubble, add the garlic and cook, swirling the pan, for 15 to 20 seconds, until the dressing is very hot. Pour the hot dressing over the carrots and toss with a large rubber spatula until the carrots are evenly coated and have absorbed the dressing. Add the parsley, season with salt and pepper, and toss until combined.
- Stir in harissa and serve at room temperature, or refrigerate until ready to serve.
- Serving size: (125 ml) 1/2 cup.