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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a Tunisian carrot salad, although unlike any I saw on here. I haven't tried it yet, but am saving it for future use. I think this is from Martha Rose Shulman Ingredients:
1 lb carrot, peeled and thinly sliced |
2 tablespoons olive oil |
2 garlic cloves, finely chopped |
1/2 teaspoon salt |
1 teaspoon ground caraway |
1/2 teaspoon harissa |
3 tablespoons chopped fresh parsley |
2 tablespoons lemon juice |
2 ounces mediterranean black olives |
2 hard-boiled eggs, cut in wedges |
4 ounces tuna in vegetable oil, drained (optional) |
black pepper, to taste |
Directions:
1. Simmer the carrots 5-10 minutes in lightly salted water; drain and set aside.
2. Heat the olive oil in a frying pan on medium heat.
3. Add the carrots, harrisa, garlic, salt, and caraway; cook about 3 minutes.
4. Mix in parsley and remove from heat.
5. Transfer to serving bowl and toss with lemon juice and pepper.
6. Top with olives, sliced eggs, and tuna if using.
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