My apologies for the extended delay in posting! A late-summer vacation combined with the start of classes have kept me extraordinarily busy.
Smitten Kitchen’s carrot salad has become a staple in my kitchen. It’s a great side dish for potlucks and barbeques, and makes a wonderfully delicious lunch the next day. As with all of my salads, all quantities are subject to change. Want more carrots? Love lots of mint? Add some! I hate parsley, so I never add it, and I am too lazy to grind my own spice seeds, so I skip that step as well. Adapt this recipe to your likes and kitchen tools, and enjoy!
3/4 pound carrots, washed and peeled (roughly 5 carrots)
4 tablespoons olive oil
1 clove garlic, crushed or minced
3/4 teaspoon cumin
1/2 teaspoon harissa
1/2 teaspoon sugar
3 tablespoons lemon juice
10-12 mint leaves, coarsely chopped
1/2 cup feta, crumbled
Grate the carrots into a medium bowl. Heat the olive oil over medium-low heat, and add the garlic, cumin, harissa, sugar, and lemon juice, stirring lightly to combine. Remove from heat once the spices become fragrant, roughly 1-2 minutes. Pour the mixture over the carrots and mix. Add the mint, and mix. For best results, let the salad sit for 30 minutes to an hour before serving. Add the feta immediately before serving.