Moroccan Carrot Salad

Blink, a month zoomed by.  The crazy fun intensity of a new gig and suddenly it's mid February.  We've been in a stew, left-over, omelet phase as we navigate new schedules, with nothing terribly inspiring to share. Until now. 

In the Northeast, winter really dug her teeth in and I am finding myself more than a little ready for the change of season.  This salad is the perfect antidote to these last long few weeks of winter.  Bright, zingy, citrusy... a refreshing alternative to all homey food of late. If you close your eyes, you can almost taste spring.

Moroccan Carrot Salad 
Ingredients 
Food52

• 2 - 2 1/2 cups of 1/2 inch thick carrot slices (4-6 carrots, depending on size)
• 1 tablespoon of Harrisa or Sriracha
• 2 tablespoons chopped preserved lemon (or 2 tablespoons, plus juice and rind of fresh lemon)
• 2 cloves of finely chopped garlic 
• 4 tablespoons of extra virgin olive oil
• 1.5 tablespoons white vinegar
• Salt & Pepper
• Optional: Fresh chopped cilantro  

Directions

• Boil the carrots for 10 minutes in salted water until soft but not mushy
• Drain, let dry and cool
• Mix the rest of the ingredients in a bowl, toss in the carrots and and refrigerate over night
• Serve at room temperature, taste checking to see if more salt or vinegar is needed

PS I promise not all my posts will be from Food52.  Indulge me a little as the high of working here bubbles on.