Ingredients:
6 cups chopped lettuce
Carrots:
½ teaspoon ground cumin
8 carrots, cut into matchsticks
¼ cup fresh lemon juice
2 teaspoons harissa (click here for recipe)
½ teaspoon sea salt
1½ tablespoon olive oil
Vinaigrette:
3 tablespoons fresh lemon juice
1 tablespoon maple syrup
sea salt to taste
freshly ground black pepper
¼ cup olive oil
2 tablespoons diced dates
1 clove garlic, minced
Directions:
To make the carrots:
1. Sprinkle cumin in a small skillet. Toast it over medium-low heat, until it is fragrant and darker in color, about 2-3 minutes. Remove from the heat and set aside.
2. Bring a medium saucepan or Dutch oven half full of water to a boil on high heat. Add the carrots and cook until they are tender-crisp, about 1-2 minutes. Drain well. In a medium-large bowl, whisk together the lemon juice, harissa, toasted cumin, and salt. Add the carrots and toss. Set the carrots aside to cool at room temperature. Add the oil and toss. Taste and adjust seasonings as needed.
To make the vinaigrette:
1. In a small bowl, whisk together the lemon juice and syrup and season with salt and pepper. Add the oil in a thin, slow stream, whisking constantly. Stir in the dates and garlic. Set aside.
2. Put lettuce in a medium-large bowl. Stir the vinaigrette and pour over the lettuce, toss well. Divide the salad between eight plates. Top with the carrots and serve.
Serves 8