Smitten Kitchen's Carrot Salad with Harissa and Mint is absolutely out of this world. Its got everything: sweet crunchy carrots, spicy Harissa dressing, cool fresh mint and salty feta. Its honestly one of the best vegetables I have ever eaten. It was one of those recipes I knew I had to make from the instant I saw it online when I was at school. I wrote it down in my little blue notebook of recipes and waited until I could get into a kitchen. When I made it for the first time at home, I had a food processor to shred the carrots and the recipe was a breeze It was gone halfway through dinner. The next time I made it I doubled the recipe, and we still licked the bowl clean. I haven't made it since moving to Boston for lack of a machine to grate about a pound of carrots (a weak excuse, I know).
But yesterday we had a bag of carrots sitting in the fridge and the temptation was finally more than I could bear. I ran out to Whole Foods and grabbed a can of Harissa (a Morrocan spice paste). I didn't have a food processor, but I had Liz and a box grater. I promised her her efforts would be worth it.
