Carrot Salad with Lemon-Harissa Dressing

1/2 teaspoon minced garlic
1/4 teaspoon hot sauce, or spice mix such as Harissa or more if you like it really hot
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
salt, to taste, as desired
3 cups shredded carrots, about 6 medium carrots
1/3 cup raisins
1/3 cup Italian parsley, chopped
6-10 lettuce leaves (such as romaine, bibb/butterhead, or leaf) or radicchio cups, if desired

In a medium bowl, whisk together the garlic, harissa or hot sauce and the lemon juice. Gradually whisk in the olive oil and season with salt as desired. Add the carrots, raisins, and parsley to the dressing. Toss well.
Serve chilled or at room temperature in the lettuce cups. Flavors develop with time and salad will be good for a day or two after it is made.

Nutrition Information