Recipe - Tunisian Carrot Salad

Image via Wikipedia Serves 6

5–6 medium-size carrots, peeled
1 clove garlic, chopped
1 teaspoon ground caraway seeds
Sea salt to taste
1 tablespoon harissa (see recipe below)
1 tablespoon lemon juice, freshly squeezed
¼ cup extra-virgin olive oil

Using the large holes of a grater, grate the carrots into a bowl.
In a mortar, pound the garlic to a paste with the caraway and salt.
Stir in the lemon juice and harissa, mixing well, then add the olive oil.
Beat with a fork or a small wire whisk to amalgamate
and immediately pour over the grated carrots.
Set aside at room temperature for about 30 minutes to develop the flavors.