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  • annaelizabethrossi


Original Recipe by @AnnaRossiOfficial


  • 12 whole carrots, peeled

  • 1 TBS Harissa, more or less depending how spicy you like it (I like the Rose Harissa from Curio Spice linked here)

  • 1/4 cup Extra Virgin Olive Oil

  • 6 large cloves of garlic, pressed

  • 2 TBS White Modena Vinegar

  • 1 lemon, segmented with juice

  • 1/2 cup cilantro, chopped

  • 1/4 cup mint, chopped

  • 1/4 cup feta

  • salt and pepper to taste


  1. In a pot of boiling salted water, blanch carrots for 5-7 minutes until just tender but still have a little crunch in the center. Drain and cool.

  2. In a small bowl, whisk together harissa, extra virgin olive oil, garlic and vinegar.

  3. Plate carrots on a rimmed serving dish and dress with harissa mixture, followed by segmented lemon and juice.

  4. Top with cilantro, mint, feta and a pinch of salt and pepper just before serving.

Chef Tip: For even bigger flavor, make a day in advance through step 3 and let the carrots marinate in the fridge.

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