Moroccan Carrot Salad with Spicy Lemon Dressing

1/4 cup Alili Authentic Harissa

2/3 cup fresh lemon juice

1/2 cup DeCarlo DOP Extra Virgin Olive Oil from Puglia

Black Hawaiian Sea Salt, to taste

Freshly ground Tellicherry Peppercorns

4 pounds carrots, julienned on a mandoline or coarsely shredded in a food processor (about 12 cups)

2 cups raisins

4 cups flat-leaf parsley leaves, chopped

1 pound Bulgarian Feta Cheese, crumbled

In a large bowl, whisk the Ailli Harissa with the lemon juice. Gradually whisk in the DeCarlo Olive Oil and season with Black Hawaiian Sea Salt and Tellicherry Pepper. Add the carrots, raisins, parsley and Bulgarian Feta to the dressing and toss well. Serve lightly chilled or at room temperature.

Make Ahead: The carrot salad can be made without the Bulgarian Feta and parsley and refrigerated for up to 6 hours; add the crumbled Feta and parsley just before serving. The lemon dressing can be refrigerated overnight. Photo and recipe from foodandwine.com