Mediterranean Carrot Salad
When chef Bill Briwa (chef-instructor at the Culinary Institute of America at Greystone in Napa Valley) prepares this spicy dish, inspired by cookbook author Paula Wolfert, he purées the carrots; the soft mixture absorbs the seasonings well. We've sliced the carrots instead, for a dish with interesting form and textures. Prep and Cook Time: about 20 minutes. Notes: You can find harissa--a hot chile paste--in well-stocked supermarkets.
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- Calories: 316
- Calories from fat: 63%
- Protein: 6.5g
- Fat: 22g
- Saturated fat: 6.4g
- Carbohydrate: 26g
- Fiber: 7.4g
- Sodium: 698mg
- Cholesterol: 25mg
- 2 pounds carrots, peeled and thinly sliced
- 3 cloves garlic, peeled
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons cider vinegar
- 2 teaspoons ground caraway seeds
- 1 teaspoon harissa
- 1/2 cup kalamata olives
- 2/3 cup crumbled feta cheese (4 oz.)
- 1. Combine carrots, garlic cloves, and about 1/2 cup water in a medium pan over high heat. Bring to a boil, then reduce heat, cover, and simmer until carrots are just tender when pierced, 4 to 5 minutes. Drain.
- 2. Meanwhile, in a glass measure, mix olive oil, vinegar, caraway, and harissa. Mash the cooked garlic cloves with a fork and whisk into dressing. Pour over warm carrots and mix gently to coat. Add salt to taste. Let cool to room temperature.
- 3. Mound carrot mixture onto plates and surround with kalamata olives and feta cheese.
- Wine pairing: Peppery Syrah, with solid dark fruit, herb, and olive flavors. Best in our pairing: Stolpman 2003 (Santa Ynez Valley, CA; $25), Syncline Milbrandt Vineyard 2004 (Columbia Valley, WA; $22), and Qupé 2004 (Central Coast, CA; $16).
- Flavor bridges: Bitterness in wine can balance sweetness in carrots, or, as chef Briwa puts it, "Bitterness can make things taste grown-up." The olive flavors you can find in a Syrah do it for this dish; herbal notes keep step with the caraway. Deep, concentrated fruit flavors in the wine soften the spicy harissa.
- Note: Nutritional analysis is per serving.
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